Blueberry Tea Cake
Yield: 9 servings
Moist, fluffy, and laced with blueberries in every bite, this Blueberry Tea Cake makes a quick and easy summer dessert. It's absolutely delightful with freshly picked berries!
Ingredients
for the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter softened (not melted)
- ¾ cup sugar
- 1 large egg
- ½ cup milk
- 2 cups fresh blueberries frozen will also work
for the crumb topping:
- ½ cup sugar
- ¼ cup all-purpose flour
- ½ teaspoon cinnamon
- pinch of salt
- ¼ cup unsalted butter at room temperature
Instructions
- Preheat oven to 375° F. Grease and flour a light-colored 9″ square pan and set aside.
- For the cake: In a small bowl, sift together flour, baking powder, and salt; set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Add egg and milk, and then beat until smooth. Add the sifted dry ingredients and mix until just combined. Gently fold in the blueberries and then spread into the prepared pan.
- For the crumb topping: In a small bowl, mix together sugar, flour, cinnamon, and salt. Then cut in butter with a pastry blender or fork, until coarse crumbs form. Sprinkle the crumb topping over the cake batter.
- Bake for 35 to 40 minutes, until nicely golden brown. Remove from oven and let cool on a cooling rack.
Notes
from Mom’s recipe box
Nutrition Information:
Serving: 1 Calories: 391kcal Carbohydrates: 57g Protein: 5g Fat: 17g Saturated Fat: 10g Polyunsaturated Fat: 6g Cholesterol: 62mg Sodium: 211mg Fiber: 2g Sugar: 32g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.