Despite not living in the Mother Country (aka Scotland) for nearly 15 years, I still love the ritual of afternoon tea. A nice cuppa and a scone or crumpet or a bit of cake makes me feel in touch with my roots and is a nice hold-me-over from lunch to dinner. It reminds me of my Granny MacLeod and of my childhood.
My Granny lived on the Isle of Skye, just outside of our ancestral village of Dunvegan. She had a wee croft, with a beautiful veg and herb garden, a few chickens, and three milk goats. She was almost self-sufficient on that plot and to me, as a child, it was heaven. My dearest memories of Scotland are of holidays at my Granny’s. She made the best breakfasts, luncheons, teas and suppers imaginable – most everything was fresh from her garden and so flavourful. When she died, I inherited her receipt book and discovered that many of my favourite things to eat are incredibly easy to make.
Yesterday afternoon, my son was with my mother-in-law at the mall, shopping for new summer clothes (it’s supposed to be in the low 90’s this week-end – that’s 33 to those of you on Celsius), so my daughter and I had the afternoon alone together. One of her favourite things to do is to cook, so I whipped out Granny MacLeod’s receipts and we made Blueberry Tea Cake together.
Blueberry Tea Cake
- 1 egg
- 2/3 cup sugar
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/3 cup milk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (frozen is fine, if defrosted beforehand)
- 2 tablespoons sugar, reserved
- Grease and lightly flour a 10×6-inch or 8-inch square baking dish (approx. 1 1/2 quarts). Heat oven to 350°.
- In a medium bowl, beat egg with wooden spoon; gradually beat in 2/3 cup sugar. Beat until well blended.
- In a small bowl, stir together the flour, baking powder, cinnamon, and salt.
- Add dry ingredients to the egg and sugar mixture a little at a time, alternating with the milk. Beat well after each addition.
- Add butter and vanilla; beat thoroughly.
- Fold in blueberries.
- Pour batter into prepared pan. Sprinkle top with 2 tablespoons sugar.
- Bake for 25 to 30 minutes, or until top springs back when lightly touched with finger.
- Serve warm with butter and a nice cup of tea. I suggest a nice Oolong or Irish Breakfast.
And in other news – the last half of my regular Friday content – MUSIC!The Friday Five:
- Desert Rose – Sting
- Marathon – Rush
- Lemon Parade – Tonic
- Into The Mystic – Van Morrison
- I Will Go – Celtic Soul
Click here to hear them, along with my commentary. Click each song title to read the lyrics.