The other weekend, Mike had taken Jack down the shore. I had reorganized the pantry, washed and folded five loads of laundry, made up all the beds, and was caught up on work. I had two giant containers of blueberries sitting in the refrigerator and was inspired to bake. To me this is the ultimate form of relaxation for me and a sign that I’m in a good state of mind! I didn’t even have to think about what I wanted to make, too. (Sometimes I search high and low for the perfect recipe on Pinterest and am over it before I even get to the baking part.)
I pulled up my mom’s recipe for blueberry tea cake (which is sitting in my inbox from 2014. It’s so good– you can’t go wrong. We had my brother and sister in law coming over for dinner and this was the perfect summer night dessert. It was a hit! (It also pairs well with a morning or afternoon cup of coffee!)
Sharing my mom’s recipe below:
BLUEBERRY TEA CAKE
2 C flour
2 teaspoons baking powder
½ teaspoon salt
¼ C butter
¾ C sugar
1 egg, unbeaten
½ C milk
2 C blueberries
Crumb Topping:
½ C sugar
¼ C flour
½ teaspoon cinnamon
¼ C butter
Preheat oven 375 degrees. Prepare 8X8 dish.
Mix together flour, powder, salt.
Cream butter, beat in sugar.
Add egg and milk—beat until smooth
Add dry ingredients to wet ingredients. Fold in blueberries.
Spread in prepared pan. Sprinkle with crumb topping.*
*Mix sugar, flour, cinnamon. Cut in butter to form course crumbs.
Bake 40-45 minutes.
ENJOY!
