CHEF JEFF — ONE BYTE AT A TIME: Blueberry Tea Cake

This quick dessert would be a perfect for snacking.

Blueberry Tea Cake

2 cups sifted flour

2 teaspoons baking powder

½ teaspoon salt

½ cup butter, softened

¾ cup sugar

1 egg

½ cup milk

2 cups fresh or frozen blueberries

TOPPING:

½ cup sugar

¼ cup flour

½ teaspoon cinnamon

¼ cup butter

Grease and flour 8- or 9-inch round cake pan. Heat oven to 375 degrees. Whisk flour with baking powder and salt to combine. In another bowl, beat butter and sugar until light and fluffy; beat in egg and milk until smooth. Mix in dry ingredients just until combined; fold in blueberries. Spread batter in prepared pan. To make topping: Whisk sugar, flour and cinnamon to combine. Cut in butter until coarse crumbs form. Sprinkle mixture on batter. Bake cake 40 to 45 minutes, until it tests done.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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