Blueberry Tea Cake

This is my eldest daughter's favourite. Blueberry pie filling tastes the best. Harvest Fruit Sauce works well with this recipe too and tastes amazing!

Try individual portions prepared in large muffin tins. The muffin liners will make it easy to remove the wee cakes after baking. These can be frozen and taken out when needed. Be sure to swirl the icing on the tops just before serving

• 2 1/4 cups all-purpose flour
• 3/4 cup white sugar
• 3/4 cup butter
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 egg, beaten slightly
• 2/3 cup buttermilk
• 1 tsp vanilla
• 1 can of blueberry filling
• 1 recipe almond glaze

1. Grease and flour an 11-inch springform pan.
2. Combine flour and sugar.
3. Cut in butter to resemble small crumbs.
4. Set aside 1/2 cup of crumbs for topping.
5. Add baking powder, baking soda, salt, and nutmeg into the remaining crumb mixture and make a well in the centre.
6. Combine buttermilk, egg, and vanilla in either a small bowl or large measuring cup.
7. Pour wet ingredients into crumb mixture.
8. Stir together until ingredients are wet and lumpy. Do not over mix.
9. Set aside 1 cup of the batter.
10. Spread remaining batter into the pan.
11. Form a 1-inch lip around the pan to hold blueberry filling or filling of your choice.
12. Spoon in fruit filling, covering the bottom surface of the batter.
13. Dollop the reserved batter carefully on top of the fruit. The batter will swell when baked.
14. Sprinkle remaining 1/2 cup of crumb mixture evenly on top.
15. Bake in a preheated 350 F oven for 35 to 45 minutes. The cake should appear golden with slightly crisp edges when ready.
16. Cool for 15 minutes.
17. Run a knife around the edge and release cake from pan.
18. Drizzle almond icing on top.
19. Slice into wedges and serve.

Blueberry Tea Cake