​​​​​​​

​​​​​​​​​​​​​​​​​​​​​​​

​

​​

​

Ingredients

​

•  1 egg

•  2/3 cup sugar

​•  1½ cups cake flour, sift before measuring

•  2 Tsp baking powder

•  ½ tsp cinnamon

•  ¾ cup salt

 •  ½ cup milk

•  3 Tbsp butter, melted

•  1 tsp good vanilla extract

•  1 cup fresh blueberries (if using frozen, use while still frozen)

​

Preheat oven to 400°F; grease and flour a small loaf pan.  

Gather all the ingredients you will need before starting.

​

​

Instructions

 

1.   In medium bowl, beat egg and gradually add sugar while beating until mixture

        

 

     is smooth, light and fluffy.

 

 

2.  Mix flour, baking powder, cinnamon and salt together in a small bowl,

 

     

     alternately add with milk to egg mixture, beating after each addition.

 

 

3.  After batter is well mixed, add melted butter and vanilla; gently fold in the

     

 

     blueberries.  Do not overmix.

 

 

4.  Pour mixture into prepared pan and smooth the top; place on a rack in the

 

     

     middle of the oven; bake for 25 minutes or until top springs back when lightly

     

 

     touched.  The top should be a light golden brown.

 

 

5.  Remove from oven; place on wire rack to cool.

 

     

     This recipe makes about 8 servings.

​

​

Options

​

​•  Try making these in mini muffin pans for bite-size tea cakes.

 

 

•  For the glaze:  Mix 1 cup confectioner's sugar with 1 Tbsp soft butter and enough

 

 

    butter and enough milk to make it spreadable.

​

​

​

​

​

​

​

​