Blueberry Tea Cake

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Thank you to Karen Emerson for sharing this recipe.

Ingredients

1 cup fresh or frozen blueberries
1-2/3 cups plus 1 tablespoon all-purpose flour, divided
1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon grated lemon peel

GLAZE:
1 cup powdered sugar
Few drops of lemon juice

Directions

Toss blueberries with 1 tablespoon flour; set aside.
Cream butter, sugar, and eggs until light and fluffy.

Combine remaining flour with baking powder and salt
Add alternately with milk to creamed mixture.
Fold in lemon peel and berries.

Pour into a greased and floured 9-in. x 5-in. loaf pan.
Bake at 350° for 60-65 minutes.

Mix glaze and drizzle on top of cooled cake.

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