Blueberry Tea Cake
- blueberry tea cake
- 1 cup whole milk
- 3 tea bags, orange spice
- 2 cups all-purpose flour, sifted
- 2 12 teaspoons baking powder
- 12 teaspoon salt
- 13 cup vegetable shortening
- 1 14 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, room temperature
- In a small saucepan, heat milk just to the simmer.
- Off heat, add the teabags, submerging them completely.
- Set mixture aside to cool.
- When cool, remove teabags, squeezing them to remove liquid.
- Adjust rack to lower third of oven and preheat oven to 350 degrees.
- Grease and flour a 9-inch square cake pan.
- Sift the flour, baking powder, and salt.
- Using an electric mixer at medium speed, cream the shortening and the sugar to blend thoroughly.
- Add the egg and vanilla and beat until light and fluffy, about 4 minutes.
- Add the flour mixture alternately with the steeped tea-flavored milk mixture in three or four additions.
- Fold in blueberries and spoon batter into pan.
- Bake for 25 to 30 minutes or until cake springs back when lightly pressed in center.
- Cool on wire rack 10 minutes before inverting.
- Enjoy!
cake, milk, orange spice, flour, baking powder, salt, vegetable shortening, sugar, egg, vanilla, fresh blueberries
Taken from www.food.com/recipe/blueberry-tea-cake-417548 (may not work)