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Mom’s Blueberry Tea Cake


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Rate this recipe 4.6/5 (27 Votes)


  • for the cake:
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. unsalted butter, softened (not melted)
  • 3/4 c. sugar
  • 1 large egg
  • 1/2 c. milk
  • 2 c. blueberries, fresh or frozen
  • for the crumb topping:
  • 1/2 c. sugar
  • 1/4 c. all-purpose flour
  • 1/2 tsp. cinnamon
  • pinch of salt
  • 1/4 c. unsalted butter, at room temperature



Step 1

Preheat oven to 375°. Grease and flour a 9″ square pan and set aside.

Prepare the cake by first sifting together the flour, baking powder, and salt – set this aside. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the the egg and milk and beat until smooth. Add the sifted dry ingredients and mix until just combined. Gently fold in the blueberries. Spread into the prepared pan.

For the crumb topping, mix together the sugar, flour, cinnamon, and salt. Then cut in the butter with a pastry blender or fork, until coarse crumbs form. Sprinkle the batter with the topping and bake for 35 to 4o minutes, until nicely golden brown.

Yield: 9 to 12 servings

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