The famous family Blueberry Tea Cake. Well that’s what I call it. I can’t tell you how long Aunt Linnie has been making this tea cake, but I can tell you that it is my absolute favorite breakfast / dessert / snack cake that has ever existed. Don’t get me wrong, her Italian Christmas cookies are also incredibly delicious and way more time consuming to make (and always wonderful to receive -hint, hint). Oh, and then there's Aunt Linnie's muffalotta sandwich which we look forward to each year at our family picnic under the Willow Tree! But for me, this tea cake is what I could have with a cup of coffee every day!
Today Sophia, our granddaughter, and I made this cake together. Cooking with the grandchildren is special, I love that time spent together, making memories, creating new recipes and passing down the old family ones. She did most of the work, well maybe all of the work :) She is very talented and extremely artistic. I would say she takes after her grandmother but I can't even color in the lines! Her Blueberry Tea Cake came out just like Aunt Linnie's, I am quite positive that once you make this, you will be doubling the recipe for the next time. It is that Mangialicious.
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Aunt Linnie's Blueberry Tea Cake
Ingredients:
2 cups flour
2 tsp baking powder
½ tsp salt
¼ cup butter room temperature
¾ cup sugar
1 egg
½ cup milk
2 cups fresh blueberries (can use frozen)
Topping:
½ cup sugar
¼ cup flour
½ tsp cinnamon
¼ cup butter cold
Preheat oven to 375°
Grease and flour an 8 or 9 inch square pan.
For the tea cake:
In a large bowl add the flour, baking powder and salt. Mix together and set aside. Using a stand or hand held mixer, cream the butter until smooth. Add in the sugar and continue to mix until all the sugar is blended in. Add the egg and milk and mix until smooth. Continue mixing and slowly add the dry ingredients to the wet until well blended. Remove from mixer and fold in the blueberries. If you are using frozen blueberries, toss them with a tablespoon of flour before adding to the batter. This gives the blueberries a coating to help them from sinking to the bottom. Spread the batter into an 8 or 9 inch square pan.
For the topping, mix together the sugar, flour and cinnamon. Cut the butter in to make a course crumble. A wide fork or your hand works best for this. "Springle" (Aunt Linnie’s word not mine, although she says she did not write that :)) the topping over the batter.
Bake for 40-45 minutes until a toothpick inserted comes out clean.
Ingredients:
2 cups flour
2 tsp baking powder
½ tsp salt
¼ cup butter room temperature
¾ cup sugar
1 egg
½ cup milk
2 cups fresh blueberries (can use frozen)
Topping:
½ cup sugar
¼ cup flour
½ tsp cinnamon
¼ cup butter cold
Preheat oven to 375°
Grease and flour an 8 or 9 inch square pan.
For the tea cake:
In a large bowl add the flour, baking powder and salt. Mix together and set aside. Using a stand or hand held mixer, cream the butter until smooth. Add in the sugar and continue to mix until all the sugar is blended in. Add the egg and milk and mix until smooth. Continue mixing and slowly add the dry ingredients to the wet until well blended. Remove from mixer and fold in the blueberries. If you are using frozen blueberries, toss them with a tablespoon of flour before adding to the batter. This gives the blueberries a coating to help them from sinking to the bottom. Spread the batter into an 8 or 9 inch square pan.
For the topping, mix together the sugar, flour and cinnamon. Cut the butter in to make a course crumble. A wide fork or your hand works best for this. "Springle" (Aunt Linnie’s word not mine, although she says she did not write that :)) the topping over the batter.
Bake for 40-45 minutes until a toothpick inserted comes out clean.
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This cake can be enjoyed for breakfast or dessert. Just add some whipped cream or ice cream for a sweeter bite. It is best served with tea, okay I really prefer it with coffee, but we all know that tea cake sounds way fancier and well, we all deserve to be fancy every once in a while. I hope you enjoy it.
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