Return to Content

Blueberry Tea Cake

by
Blueberry Tea Cake
4 votes, 3.25 avg. rating (67% score)
Print Friendly

Another simple-to-prepare Ruth Baird specialty, with a light texture and berries that stay in place.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 2 tablespoons butter
  • 1 cup granulated sugar, plus extra for sprinkling over top
  • 2 eggs, separated
  • 1-1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/3 cup milk
  • 1-1/2 cups blueberries
  • Nutmeg

Instructions:

Cream butter and 1 cup sugar. Beat in egg yolks. Add flour and baking powder alternately with the milk. Fold in stiffly beaten egg whites, then lightly fold in blueberries. Spread batter in a greased 9-inch square pan. Sprinkle the top lightly with nutmeg and granulated sugar. Bake at 350 degrees F about 35 minutes or until top is light golden brown.
Updated Thursday, September 27th, 2007

Special Winter Sale

Subscribe for 1 year and send your friend a Gift Subscription at no extra cost! That's 2 subscriptions for the price of 1. 

Just $24.00–a 67% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111