Blueberry tea cake

Blueberry tea cake



  • sugar - 3/4 c
  • baking powder - 2 tsp
  • ground cinnamon - 1/2 tsp
  • ground nutmeg - 1/2 tsp
  • skim milk - 1/2 c
  • ground allspice - 1/4 tsp
  • fresh or frozen blueberries - 2 c
  • egg whites, slightly beaten - 2 item
  • low-fat margarine room temperature - 1/4 c
  • unbleached or all-purpose flour - 2 c
  • sugar brown is preferred

How to make blueberry tea cake:

Topping:1/2 c. sugar (brown is preferred)1/4 c. unbleached or all-purpose flour1/2 tsp. ground cinnamon1/2 tsp. ground nutmeg1/4 tsp. ground allspice2 Tbsp. low-fat margarine (room temperature) Preheat oven to 375°. Grease and flour a 9-inch square baking pan. In a large mixing bowl, beat together the margarine and sugar until light and fluffy. Add egg whites and milk; blend well. Sift together flour and baking powder into a medium size bowl. Stir into margarine mixture. Fold in blueberries. Spoon into prepared pan.

Topping: Combine sugar, flour, cinnamon, nutmeg and allspice in a small bowl. Cut in margarine with a pastry blender; sprinkle over cake batter. Bake for 40 to 45 minutes, or until a wooden pick comes out clean. Serve warm or cooled. Makes 9 servings.

Recipe categories: Desserts, Cakes, Breads.

Blueberry tea cake
Average rating: 4.2 of 5, total votes: 6
Cook. Time: PT35M
Total Time: PT35M

Cause of complaint:

Related ingredients:
sugar, cinnamon, cream cheese, vanilla, pkg
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