Home › Bread › Blueberry Tea Cake

Blueberry Tea Cake

2 cups blueberries 4 cups Gold Medal flour 1 teaspoon salt 4 teaspoons baking powder 1 cup sugar 1/2 cup melted butter 2 eggs 2 cups milk Mix and sift the dry ingredients, add milk slowly, melted butter and eggs well beaten. Beat all together thoroughly, dredge blueberries with flour and fold into the batter. Fill greased gem pans three-quarters full and bake one-half hour in a moderate oven. Serve with stewed berries.--Miss Helen Campbell. Squash Muffins, No. 1 1/2 cup sugar 1 teaspoon salt 1/2 cup butter 1 1/2 cups sifted squash 1 1/2 cups scalded milk 1 yeast cake Gold Medal flour Cool the milk and dissolve in the yeast cake. Cream the butter, add the sugar and salt, beat together two minutes. Add squash. Dilute with the milk and dissolved yeast cake; mix stiff with flour (about five cups), knead well and let rise till light. Shape into biscuit, raise slowly. It will take half an hour longer than for plain rolls and they must not be too warm. Bake a half hour in a moderate oven.

Squash Muffins; No. 2 2 cups Gold Medal flour 2 teaspoons baking powder 1 teaspoon salt 4 tablespoons sugar 1 cup sifted squash 1 cup milk 2 eggs Mix and sift the dry ingredients, add the milk slowly, beat in the squash and the eggs, well beaten. Bake like tea cakes.