blueberry tea cake
- Number of Servings: 8
Ingredients
1 egg, beaten2/3 cup sugar1 1/2 cups sifted cake flour ( sift before measuring )2 teaspoons baking powder1/2 teaspoon cinnamon3/4 teaspoon salt1/3 cup milk3 tablespoons butter or margarine, melted1 teaspoon vanilla extract1 cup fresh blueberries2 tablespoons sugar
1. Preheat oven to 400 F. Grease 1 1/2-quart, shallow baking dish.
2. In medium bowl, with wooden spoon, beat egg. Gradually beat in 2/3 cup sugar; beat until well combined.
3. Sift together flour, baking powder, cinnamon, and salt. Add to sugar mixture alternately with milk. Beat well after each addition.
4. Add butter and vanilla. Beat thoroughly. Fold in blueberries.
5. Pour batter into prepared pan. Sprinkle top with 2 tablespoons sugar. Bake 25 minutes, or until top springs back when lightly touched with fingertip. Serve warm, with butter.
Serving Size: 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user BARBINGRAHAM.
2. In medium bowl, with wooden spoon, beat egg. Gradually beat in 2/3 cup sugar; beat until well combined.
3. Sift together flour, baking powder, cinnamon, and salt. Add to sugar mixture alternately with milk. Beat well after each addition.
4. Add butter and vanilla. Beat thoroughly. Fold in blueberries.
5. Pour batter into prepared pan. Sprinkle top with 2 tablespoons sugar. Bake 25 minutes, or until top springs back when lightly touched with fingertip. Serve warm, with butter.
Serving Size: 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user BARBINGRAHAM.
Nutritional Info Amount Per Serving
- Calories: 223.2
- Total Fat: 5.2 g
- Cholesterol: 35.0 mg
- Sodium: 359.1 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 1.2 g
- Protein: 3.7 g
Member Reviews