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Blueberry Tea Cake
by Jessica Gerald 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. Article Source: http://www.faithwriters.com |