Blueberry Teacake

Name: Blueberry Teacake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup margarine; 2 cups flour; 2 tsp baking powder; 1 cup sugar; 2-3 tsp cinammon; 1/4 tsp salt; 3/4 cup milk; 1 egg; 1 cup blueberries; rind grated lemon peel

Eats Now Editorial Team · Baking & Desserts

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Blueberry Teacake – a delicious recipe with margarine, flour, baking powder, sugar, cinammon, salt. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1/2 cup margarine
2 cups flour
2 tsp baking powder
1 cup sugar
2-3 tsp cinammon
1/4 tsp salt
3/4 cup milk
1 egg
1 cup blueberries
rind grated lemon peel

1
Stir margarine to soften
2
add flour, cinammon, bkg powder, salt & sugar
3
Stir in lemon rind
4
Add milk, egg & beat vigourously
5
Stir in Blueberries
6
Pour into greased 8x8x2 pan
7
Bake in a moderate over (350) for approx. 50 min.
8
Topping:
9
Melt butter and lemon juice
10
Brush over cake and sprinkle with sugar!
11
Enjoy!

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup margarine, 2 cups flour, 2 tsp baking powder, 1 cup sugar, and more.

Yes, Blueberry Teacake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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