Easy Blueberry/Cranberry Tea Cake

This is an almost no fail recipe for a nice and simple tea cake which tastes quite like a pound cake and is excellent for your afternoon tea/coffee break or even breakfast with a glass of milk. I made this for my fellowship members at church and also for my relatives, friends and neighbours and it is always thumbs up because it is so easy to make.

 Blueberry or Cranberry Tea Cake

Ingredients:-

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup softened unsalted butter, cubed

1 cup granulated sugar

2 eggs

1/4 cup whipping cream

1 cup fresh blueberries or cranberries

Method:- 

Preheat oven to 350 degrees F or 170 degrees C.

Line loaf pan with parchment paper or oil and flour pan if not using parchment paper.

Sift together flour, baking powder and salt into mixing bowl.

Stir in butter, sugar, eggs and whipping cream.

Beat with an electric hand mixer for 3 minutes or until mixture is smooth and some air has been incorporated.

Stir in blueberries/cranberries.

Scrape into prepared loaf pan and bake until cake tester inserted comes out clean. The top should be a nice golden brown; baking time is 45 minutes to 1 hour. Remove cake from pan after resting five minutes and place on wire rack to cool.

May keep two days if wrapped.

Try it! It makes a good hostess gift when invited for afternoon tea.