Blueberry Tea Cake by Susan Mansfield
1. Preheat oven to 400ºF/200ºC/Gas Mark 6.
2. Grease and flour a rectangle baking dish about 11“x7“x1½” (28cmx18cmx4cm).
3. In a medium bowl, beat egg with wooden spoon. Gradually add the ⅔ cup sugar, beating thoroughly after each addition until mixture is smooth, light and fluffy.
4. Put flour, baking powder, cinnamon and salt in a sifter and sift over a large bowl. Add sifted flour mixture to the egg/sugar mixture alternately with milk, beginning and ending with the flour. Beat thoroughly after each addition.
5. When completely blended and all dry ingredients are moistened, add melted butter and vanilla. Beat thoroughly. Add blueberries all at once and gently fold into batter, being careful not to break blueberries.
6. Pour cake batter into baking dish and smooth out top. Sprinkle top of batter with the 2 tbsp sugar. Place in the middle of the oven and bake for 25 minutes or until the top springs back when lightly touched.
7. Remove cake from oven and put on wire rack to cool slightly. Serve warm with Lurpak® or cream or just as is.
Ingredients
- 1 egg
- ⅔ cups sugar
- 1½ cups flour
- 2 tsp baking powder
- ½ tsp cinnamon
- ¾ tsp salt
- 1 cup milk
- 3 tbsp melted Lurpak®
- 1 tsp vanilla
- 1 cup fresh blueberries
- 2 tbsp sugar
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