Pots and Pans - Blueberry Tea Cake

This is one of my oldest recipes. I have made it many times and never tire of it. This is the best time of year to make my blueberry tea cake. Although I do use frozen blueberries when fresh are not available, the tea cake tastes better made with room temperature berries.

Blueberry Tea Cake

2 C sifted flour

2 tsp baking powder

1/2 tsp salt

1/2 C butter (softened)

3/4 C sugar

1 egg

1/2 C milk

2 c blueberries, fresh or frozen

Sift together flour, baking powder and salt. Cream together butter and sugar. Add egg and milk to butter mixture, beat until smooth. Add dry ingredients, fold in blueberries. Spread in a greased and floured (or use non-stick spray) 8 or 9 inch pan. (I use a 9 inch glass pie plate with high sides) Mix the ingredients below for the crumb topping and spread on top of the tea cake. Bake in a 375 preheated oven for 40 to 45 minutes.

Crumb Topping

1/2 C sugar

1/4 C flour

1/2 tsp cinnamon

1/4 C butter (cold)

To make crumb topping cut butter into dry ingredients until coarse crumbs are formed. Use pastry blender or two knives.