Blueberry Tea Cake
By Addie
“'Don't eat all the streusel off the top and leave the rest,' Grandma would tease us.”
Ingredients
- 4 1/2 cups all-purpose flour, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups granulated sugar, divided
- 1 cup (2 sticks) butter, softened
- 2 large eggs
- 1 cup milk
- 4 cups blueberries
- 2 teaspoons cinnamon
- 8 tablespoons (1 stick) cold butter
Preparation
Step 1
Preheat the oven to 350ºF. Grease and flour a 13 × 9-inch baking pan.
Combine 4 cups flour, baking powder and salt in a medium bowl and mix well.
Combine 11/4 cups granulated sugar and softened butter in a large bowl. Beat with an electric mixer set at medium speed until light and fluffy. Beat in eggs. Add the milk and flour mixture alternately, beating well after each addition. Fold in the blueberries. Spoon into prepared baking pan.
Combine remaining granulated sugar, remaining flour and cinnamon in a medium bowl. Cut in cold butter with a pastry blender until mixture is crumbly.
Sprinkle the sugar mixture on top of the batter. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Cool on a wire rack.
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Grandma's Secret Trick:
In late spring, Grandma sometimes made this cake with fresh strawberries instead of blueberries. She chopped enough strawberries to make 1 cup, then folded them into the mixture. The taste was wonderful, and fantastic with the cinnamony streusel topping.