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BLUEBERRY TEA
CAKE
(Makes 2 dozen
squares)
This is a great
way to use up all those blueberries that you picked in June. But frozen
blueberries will work just as well.
CAKE:
2 cups flour
2 teaspoons
baking powder
½ teaspoon
salt
¼ cup butter
or margarine
¾ cup sugar
1 unbeaten
egg
½ cup milk
2 cups
blueberries
CRUMB
TOPPING:
½ cup sugar
¼ cup butter
or margarine
¼ cup flour
1 teaspoon
cinnamon
- Preheat oven to
375 degrees. Grease 13” x 9” pan.
- Cream butter
and sugar together; add unbeaten egg.
- Sift dry
ingredients and add alternately to creamed mixture. Carefully fold in
blueberries.
- For topping,
mix dry ingredients.
- With two
knives, cut butter into dry ingredients until the batter forms small balls
the size of peas.
- Place on top of
batter and bake for 40-45 minutes or until done.