Blueberry Tea Cake

Ingredients

• 3 tablespoons Cottolene
• 4 teaspoons baking powder
• 1/2 cup sugar
• 1 teaspoon salt
• 1 egg
• 1 cup milk
• 2 1/2 cups bread flour
• 1/2 cup berries

Method

1. 1

   Cream Cottolene, add sugar gradually, stirring constantly.

2. 2

   Add beaten egg.

3. 3

   Mix and sift flour (except three tablespoons), baking powder, and salt; add to first mixture alternately with milk.

4. 4

   Sprinkle remaining flour over berries and fold them in quickly.

5. 5

   Bake in a well-greased shallow pan for thirty minutes in a moderate oven.

6. 6

   Serve hot with Hard Sauce or cream, or with butter.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 83. The excerpt below is the record exactly as published.

BLUEBERRY TEA CAKE 3 tablespoons Cottolene. 4 teaspoons baking powder J^ cup sugar. 1 teaspoon salt. 1 egg. 1 cup milk. 2% cups bread flour.

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