Blueberry Tea Cakes

Published July 5, 2013

Blueberry Tea Cakes

I made these for a last minute dinner with friends. They are soft and sweet- but not too sweet. Perfect for a light dessert, served with tea or even for breakfast. For some reason the dog is really crazy about them, too. He keeps staring at the plate and barking.

Blueberry Tea Cakes

1/2 c. butter, softened

1 c. sugar

2 eggs

1 t. vanilla

2 t. baking powder

1/4 t. salt

2 c. flour

1/2 c. milk

2 1/2 c. blueberries, preferably fresh, but frozen OK

Topping:

2 T. sugar

½ t. cinnamon

Heat oven to 375. Grease 24 muffin tins or line with paper liners. Beat butter until fluffy and beat in sugar until light. Beat in eggs then beat in vanilla, baking powder and salt. Beat in half the flour then half the milk and repeat. Fold in berries and spoon batter into prepared pans, filling half-full. Combine remaining sugar with cinnamon and sprinkle over the cakes. Bake 25 minutes or until springy to the touch. Makes 24.

Blueberry Tea Cake

Posted in Cooking