Blueberry tea cake

Blueberry tea cake

Ingredients/Components

• shortening - 1/3 c
• flour - 2 c
• baking powder - 2 tsp
• blueberries - 1 c
• salt - 1/4 tsp
• sugar - 1 c
• milk - 3/4 c
• egg - 1 item
• Add flour, which has been sifted with baking powder, salt and sugar; mix well
• cornstarch - 1 Tbsp
• water - 1 c
• dash of salt - 1 item
• lemon juice - 3 Tbsp
• lemon rind - 1 tsp
• butter or margarine - 1 tsp

How to make blueberry tea cake:

Stir the shortening to soften. Add flour, which has been sifted with baking powder, salt and sugar; mix well. Add milk; beat on high 2 minutes. Add egg; beat 1 minute. Stir in blueberries carefully. Pour into a greased cake pan and bake at 350° for about 50 minutes.

Fresh or frozen blueberries may be used. Be sure to drain berries before using in the cake mixture.Lemon Sauce for Blueberry Cake:1/4 c. sugar1 Tbsp. cornstarch1 c. water dash of salt3 Tbsp. lemon juice1 tsp. lemon rind1 tsp. butter or margarine Mix together the sugar, cornstarch and salt. Stir in the water and lemon juice until mixture is smooth. Add grated lemon rind. Cook over medium heat until thick and clear. Stir often. Remove from heat and add butter; stir until melted.

This can also be used to dress up pound cake or other plain desserts.

Recipe categories: Desserts, Cakes, Breads.