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Blueberry Tea Cake

A dish made with cottolene and sugar.

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 tablespoons Cottolene
  • 1/2 cup sugar
  • 1 egg
  • 2-2/3 cups bread flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 3/4 cup berries
Make it lactose-friendly
  • 1 cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. PROCESS: Cream Cottolene, 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 thirty minutes in a moderate oven. Serve hot with Hard Sauce or cream, or with butter.
Nutrition (estimated, per serving)
Calories460
Protein14.1 g
Fat4.4 g
Carbs91.9 g
Fiber3.8 g
Sodium1173 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States