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Published: Tuesday, 9/3/2013


Dinner Tonight: Blueberry Tea Cake

JoAnne Veller, who sent in this recipe for Blueberry Tea Cake calls it “delicioso.” It takes a little effort to make — what homemade cake doesn’t? — but it certainly looks to be worth the time.

Blueberry Tea Cake

1¼ cups sugar, divided

½ teaspoon cinnamon

2¼ cups flour, divided

½ cup (1 stick) butter, divided

2 cups blueberries

1 egg

½ cup milk

2 teaspoons baking powder

½ teaspoon salt

Preheat oven to 375°. Grease a 9-inch square baking pan.

To make the topping, mix together ½ cup of the sugar, cinnamon, and ¼ cup of the flour. Cut in ¼ cup (½ stick) of the butter until the mixture becomes crumbly. Set aside. Wash and dry berries. In a stand mixer, mix together remaining ¾ cup sugar and the remaining ¼ cup (½ stick) butter until light and fluffy. Add the egg and milk, and mix in the remaining 2 cups flour, baking powder, and salt. Fold in berries, and sprinkle topping on top. Bake 40 minutes.

— JoAnne Veller

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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