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Blueberry Tea Cake

by Jessica Gerald  
5/23/2009 / Cooking

3 tablespoons shortening
1/2 cup sugar
1 egg
2 2/3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
3/4 cup berries

Cream shortening, add sugar gradually, stirring constantly. Add egg, beaten thick and light. Mix and sift flour (except three tablespoons), baking powder, and salt; add to first mixture alternately with milk. Sprinkle remaining flour over berries and fold them in quickly. Bake in well-greased shallow pan at 350 degrees for 30 minutes.

When cool, frost the cake or sprinkle with powdered sugar.

Jessica Gerald is a Christian wife, mother of two grown sons, retired elementary school teacher, and current Sunday school teacher of fourth and fifth graders. You may visit her website at http://www.oldfashionedhomemaking.com.

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