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Blueberry Tea Cake

 
Blueberry Tea Cake
182

A very moist and delicious cake with bursts of blueberries Enjoy a slice or two with your morning coffee or afternoon tea.

Yield

16

servings

Prep

30

min

Cook

40

min

Ready

70

min

Trans-fat Free
 

Ingredients

2 cups all-purpose flour
sifted
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
softened
¾ cup sugar
1 each eggs
½ cup milk
2 cups blueberries
fresh or frozen
Crumb topping
½ cup sugar
¼ cup all-purpose flour
½ teaspoon cinnamon
ground
¼ cup butter

Directions

Sift together flour, baking powder and salt. Cream together butter and sugar.

Add egg and milk to butter mixture and beat until smooth. Add dry ingredients; fold in blueberries.

Spread in a greased and floured 8 or 9 inch cake pan.

Make topping by cutting the ingredients together until it forms course crumbs.

Sprinkle over cake and bake for 40 minutes at 375℉ (190℃).

 

* not incl. in nutrient facts

Reviews

+1

over 1 year

Just love our blueberries and relaxing on the weekend with a slice and a cup of coffee or tea. Turned out moist and fluffy, bursting with blueberries. Not too sweet either.

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 21938% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 143mg 6%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 3%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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