Blueberry Tea Cake

Another simple-to-prepare Ruth Baird specialty, with a light texture and berries that stay in place.


2 tablespoons butter
1 cup granulated sugar, plus extra for sprinkling over top
2 eggs, separated
1-1/2 cups flour
1/2 teaspoon baking powder
1/3 cup milk
1-1/2 cups blueberries


Cream butter and 1 cup sugar. Beat in egg yolks. Add flour and baking powder alternately with the milk. Fold in stiffly beaten egg whites, then lightly fold in blueberries. Spread batter in a greased 9-inch square pan. Sprinkle the top lightly with nutmeg and granulated sugar. Bake at 350 degrees F about 35 minutes or until top is light golden brown.

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