Nutritional Info

Nutrition Facts

Serving Size 1 (117g)

Calories 495
Calories from Fat 402 (81%)
Amount Per Serving %DIV
Total Fat 44.7g 69%
Saturated Fat 21.7g 109%
Monounsaturated Fat 18.6g
Polyunsaturated Fat 4.4g
Trans Fat 0.0g
Cholesterol 130.8mg 44%
Sodium 156.3mg 7%
Potassium 103.7mg 2%
Total Carbohydrate 10.9g 4%
Dietary Fiber 1.9g 8%
Sugars 0.2g
Protein 3.8g 8%

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Recipe Description
These tea cakes are perfect for dessert for brunch. I love to share these with my friends at our monthly ladies luncheons.
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  margarine, at room temperature
1/2 Cup(c)  sugar
2   egg whites, slightly beaten
1/2 Cup(c)  skim milk
2 Cup(c)  unbleached or all purpose flour
2 Teaspoon(t)  baking powder
2 Cup(c)  fresh or frozen blueberries
1/2 Cup(c)  sugar
1/4 Cup(c)  all purpose flour
1/2 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  nutmeg, ground
1/4 Teaspoon(t)  allspice, ground
2 Tablespoon(T)  margarine, at room temperature


Preheat the oven to 375° F. Grease and flour a 9 inch square baking pan. In a large mixing bowl, beat together the margarine and sugar until light and fluffy. Add the egg whites and milk and blend well. Sift together the flour and baking soda into a medium bowl. Stir into the margarine mixture. Fold in the blueberries. Spoon into the prepared pan. For the topping: Combine the sugar, flour, cinnamon, nutmeg and allspice into a small bowl. Cut in the margarine with a pastry blender. Sprinkle over the cake batter. Bake for 40 to 45 minutes, or unti l a wooden pick comes out clean. Serve warm or cooled.

Additional notes

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