Blueberry Cinnamon Teacakes

Blueberry Cinnamon Teacakes

My blueberry bushes are blooming. Assuming the birds don’t get there first, I should have a decent harvest this year. Seeing the blooms put me in the mood for something with blueberries. I had some berries in the freezer from last year, so I made a batch of these teacakes. Delicate, tender and not too sweet, they can be great at breakfast, brunch or dessert. 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 t. cinnamon

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, cinnamon 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.