With the blueberries in such great abundance, I could not resist sharing this simple little recipe. I've had it years and years and have made it numerous times; it's a recipe I pull out when I have friends and family to share my breakfast table. This fluffy, blueberry studded little cake is simple, works up quickly, and just makes a darling breakfast treat or, no surprise, with tea!
Blueberry Tea Cake
5 tablespoons shortening
1 cup sugar
2 eggs, beaten
2/3 cup milk
1 3/4 cups flour
3 teaspoons baking powder
1 1/2 cups blueberries, rinsed, drained, tossed with a little flour and sugar
Preheat oven to 375 F. Generously grease an 8 x 8 inch baking dish.
Cream shortening. Add sugar, beaten eggs, and milk. Sift the flour and baking powder, add to the wet ingredients, and mix well. Fold in the blueberries into the batter and pour into the prepared baking dish. For a little extra sparkle, sprinkle sugar on top.
Bake for about 25 minutes or until a tester inserted in the center comes out clean. (You may have to cover with tin foil at some point if the center isn't cooking as fast as the rest.)
Sweet with a rush of blueberry tartness! Love it.