BLUEBERRY TEA CAKE
1 c fresh blueberries
1 egg beaten
1/3 c milk
1 tsp vanilla
2/3 c sugar
3 tbsp butter or margarine (melted)
1 1/2 c cake flour
2 tsp baking powder
2 tbsp sugar
3/4 tsp salt
Preheat oven to 400 degrees. Grease 1 1/2 quart shallow baking dish. In medium bowl, with wooden spoon, beat egg. Gradually beat in 2/3 cup sugar, beating until well combined. Sift together flour, baking powder, cinnamon and salt. Add to sugar mixture alternately with milk. Beat well after each addition. Add butter and vanilla, beat thoroughly. Fold in blueberries. Pour batter into prepared pan, sprinkle top with 2 tbsp sugar. Bake 25 minutes at 400 degrees. Serve warm with butter.





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