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| BLUEBERRY TEA CAKE |
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- 2 tablespoons butter
- 1 cup sugar
- 2 eggs, separated
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- 1 1/2 cups flour
- 1/3 cup milk
- 1 1/2 cups blueberries
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Cream the butter and sugar together until well blended. Beat
egg yolks and add. Add the flour alternately with the milk. Fold
in the stiffly beaten egg whites. Pour half of the batter into
a greased oblong baking pan, cover with floured blueberries and
then with the remaining batter. Bake at 350° F. for 35 minutes.
Sprinkle with powdered sugar while still warm and cut in 2-inch
squares. |
Purchase cake
cookbooks
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