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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966    1-800-789-7260    978-546-7260
On the Web at: www.tuckinn.com

BLUEBERRY TEA CAKE

1/3 cup shortening
tsp salt
2 cups flour
1 cup sugar
2 tsp baking powder
cup milk
1 egg
1 cup blueberries

Stir shortening to soften. Combine dry ingredients and add to shortening. Add milk. Beat vigorously for 2 minutes. Add egg. Beat 1 minute. Stir in blueberries. Bake in 8"x8" pan for 50 minutes at 350.

blueberry-tea-cake