Recipe - Blueberry Tea Cake

2 cup Flour; sifted
2 teaspoon Baking powder
One half teaspoon Salt
One half cup Butter; softened
Three fourths cup Sugar
1 Egg
One half cup Milk
2 cup Blueberries; fresh or frozen

CRUMB TOPPING
One half cup Sugar
One fourth cup Flour
One half teaspoon Ground cinnamon
One fourth cup Butter

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.

Recipe by: Oregon Sampler: Resorts and Recipes

Posted to EATL Digest by Jazzbel jazzbel@MAIL.BATELNET.BS on Apr 13,
1998