Nanny's Blueberry Tea Cake
2 Cups Sifted Flour 2 tsp Baking Powder 1/2 tsp Salt 1/4 Cup Softened Butter 3/4 Cup Sugar 1/2 Cup of Milk 1 Egg 2 Cups of Blueberries |
Combine all ingredients and bake in greased 9 in square pan. Sprinkle top with crumb mixture before baking. Baking at 375 for 40-45 minutes.
Crumb Topping: 1/2 Cup Sugar 1/2 tsp Cinnamon 1/4 Cup Flour 1/4 Cup Softened Butter |
Batter:
1/4 cup shortening 3/4 cup sugar 1 egg 2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup milk 2 cups fress blueberries (or frozen thawed and drained) Topping: 1/2 cup sugar 1/3 cup all-purpose flour 1/2 teaspoon cinnamon 1/4 cup (1/2 stick) butter, softened |
Preheat the oven to 375 degrees. In bowl of electric mixer, cream together the shortening and sugar. Add egg and beat well. Sift together the flour, baking powder, and salt, and add to the creamed mixture alternately with the milk, beating after each addition. Fold in the blueberries. Pour batter into a greased and floured 9 inch round cake pan or into muffin pan. Set aside.
Prepare the topping. Mix together the sugar, flour, and cinnamon. Cut in the butter until mixture is crumbly. Sprinkle the topping over the batter. Bake 30-35 min for muffins and 45-50 for cake or until toothpick comes out clean. Yield 12 servings. |
This is my favorite blueberry pie. A friend who is also a teacher shared this recipe with me and I make it ALL the time! Thanks Elaine Picard! We use blueberries, strawberries and raspberries. But you can substitute blackberries for the raspberries - or add both! Just make sure the total berries you use adds up to 2 pints!
YUM! |
Ingredients
1/2 pint of blueberries 1 pint of strawberries 1/2 pint of raspberries 3/4 cup of sugar 1/4 cup of Tapioca 1 Pie crust (top and bottom) Sprinkle of sugar |
Preheat oven to 350 degrees.
Wash all the berries and slice the strawberries. Mix first 5 ingredients in a large bowl. Stir gently so as not to mush the berries. Precook the bottom pie crust in a pie plate for 8-10 minutes. Pour berry mixture into pie crust. Cover with pie crust top and crimp edges - poke a few vent holes in the top. Sprinkle with sugar. Cook for 45 min with tin foil lightly covering the pie. Remove foil for last 5 minutes of baking. Serve warm with ice cream! |
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