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Blueberry Tea Cake

Blueberry Tea Cake
3 votes, 3.33 avg. rating (69% score)
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Another simple-to-prepare Ruth Baird specialty, with a light texture and berries that stay in place.

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  • 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


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

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