Blueberry Tea Cake 2 c Flour; sifted
2 ts Baking powder
1/2 ts Salt
1/2 c Butter; softened
3/4 c Sugar
1 Egg
1/2 c Milk
2 c Blueberries; fresh or frozen
Crumb Topping:
1/2 c Sugar
1/4 c Flour
1/2 ts Ground cinnamon
1/4 c Butter
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.
Blueberry Tea Cake printer friendly version located here.
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