Yeah. You read it right. I have an Aunt Dolly. Unfortunately, this awesome lady passed away many years ago. She was my Mommom Sacco’s sister. And, Aunt Dolly was known for her baking prowess.
Each year around this time when the blueberries are in full effect in my parts of Jersey, me and my fam are known to make a bazillion Blueberry Tea Cakes in honor of Aunt Dolly.
With this cake, blueberries are the star of the show but the crumb topping really makes the cake stand out. The cake is fab with your coffee or tea. But, I’ve been known to have a piece with a glass of delish wine. Whatever your pleasure.
The cake is made in a good ol’ square Pyrex dish. The recipe calls for two cups of blueberries, but since you’re my peoples I will give you a few Jersey Girl tips: Throw in a few extra handfuls of blueberries and always use the biggest blueberries you can find.
Aunt Dolly’s Blueberry Tea Cake
Course: DessertCuisine: AmericanDifficulty: Easy9
servings30
minutes40
minutesIngredients
- For the cake
2 cups sifted flour
2 tsp. baking powder
½ tsp. salt
1 egg
¼ cup butter or margarine, at room temperature
¾ cup sugar
½ cup milk, at room temperature
2 cups blueberries, plus a handful
- For the crumb topping
¼ cup sugar
¼ cup flour
½ tsp. cinnamon
¼ cup butter or margarine, at room temperature
Directions
- For the crumb topping
- Mix together sugar, flour and cinnamon. Cut in butter to form coarse crumb.
- For the cake
- Sift together flour, baking powder and salt.
- Cream butter. Gradually beat in sugar.
- Add egg and milk. Beat until smooth.
- Add dry ingredients slowly with mixer on slow speed. Scrape sides as needed.
- Fold in blueberries.
- Spread batter in greased and floured 8 or 9-inch square pan. Sprinkle with crumb mixture.
- Bake in hot oven at 375 degrees for 40-45 minutes.
