From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966 1-800-789-7260 978-546-7260 On the Web at: www.tuckinn.com
BLUEBERRY TEA CAKE
1/3 cup shortening
¼ tsp salt
2 cups flour
1 cup sugar
2 tsp baking powder
¾ cup milk
1 egg
1 cup blueberries
Stir shortening to soften. Combine dry ingredients and add to shortening. Add milk. Beat vigorously for 2 minutes. Add egg. Beat 1 minute. Stir in blueberries. Bake in 8"x8" pan for 50 minutes at 350.
