Blueberry Tea Cake
A very moist and delicious cake with bursts of blueberries Enjoy a slice or two with your morning coffee or afternoon tea.
Yield
16 servingsPrep
30 minCook
40 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
softened |
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
milk
|
|
| 473 | ml |
blueberries
fresh or frozen |
|
| Crumb topping | |||
| 118 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 59 | ml |
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℃).
