Blueberry Tea Cakes

Just wonderful fresh out of the oven! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups flour
• 1⁄4 teaspoon salt
• 2  teaspoons baking powder
• 1⁄4 cup butter
• 3⁄4 cup sugar
• 1  egg, well-beaten
• 1⁄2 cup milk
• 1  cup blueberries, picked over for stems and washed

Directions

1. Preheat oven to 350F and grease muffin pans or line with cupcake papers.
2. Sift first three ingredients together very well.
3. Cream butter and sugar together until light; add egg and mix well.
4. Add flour mixture altenatively with milk.
5. Fold in blueberries, being careful not to crush.
6. Filll prepared muffin pans 2/3 full and bake for about 30 minutes or until done.