Ryzon Blueberry or Huckleberry Tea Cake

Ingredients

• yi cupful {% pound) butter
• iK level cupfuls (J^ pound) sugar
• 2 eggs
• 1 cupful {yi pint) milk
• 4 level cupfuls (i pound) flour
• 4 level teaspoonfuls Ryzon
• yi level teaspoonful salt
• 2 cupfuls (l pt.) blueberries or huckleberries

Method

1. 1

   Cream butter and sugar thoroughly together, add eggs well beaten, and milk.

2. 2

   Sift flour twice with Ryzon and salt, and add to other ingredients.

3. 3

   Dust berries with flour and add them to the batter.

4. 4

   Mix carefully and divide into two well-greased square cake tins, and bake in a steady oven for three-fourths of an hour.

5. 5

   Cut into squares and serve hot with butter and powdered sugar.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 38. The excerpt below is the record exactly as published.

RYZON BLUEBERRY OR HUCKLEBERRY TEA CAKE BY MRS. ELIZABETH L. BROWN, SOMERVILLE, MASS. yi cupful {% pound) butter. iK level cupfuls (J^ pound) sugar. 2 eggs. 1 cupful {yi pint) milk. 4 level cupfuls (i pound) flour. 4 level teaspoonfuls Ryzon. yi level teaspoonful salt. 2 cupfuls (l pt.) blueberries or huckle- berri

Cook this with the app: pantry check, scaling, and the assistant.