Blueberry Tea Cake
This is the recipe I reach for the most when I have a
basket of fresh blueberries. Great topping!

2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup sugar
1 egg
½ cup milk
2 cups blueberries, fresh or frozen

Crumb Topping
½ cup sugar
¼ cup flour
½ teaspoon cinnamon
¼ cup butter

Cream butter and sugar.
Add egg and milk  and beat until smooth.
Sift together and add flour, baking powder, and salt. 
Fold in blueberries.
Spread in a greased and floured 8 or 9 inch round
cake pan. Sprinkle with crumb topping.
Bake at 375 degrees for 40 to 45 minutes.

Topping: Cut butter into dry ingredients until it
forms coarse crumbs.

Blueberry Quick Bread

2½ cups flour
¾ cup sugar
1 Tablespoon baking powder
½ teaspoon salt
6 Tablespoons butter or margarine
2 eggs
1 cup milk
1 teaspoon vanilla
1½ cups blueberries

Preheat oven to 350 degrees. Grease and flour
9" by 5" loaf pan. 
Mix flour, sugar, baking powder, and salt.
Cut in butter with pastry blender until it is like
fine crumbs. 
In small bowl, with fork, beat eggs slightly, stir in 
milk and vanilla. Stir egg mixture into flour
mixture just until moistened. Fold in berries.
Spoon into pan, bake 1 hour and 20 minutes. 
Cool in pan 10 minutes, then remove.

I will be trying some new recipes
this summer and will put the best one here.