{"id":3940,"slug":"blueberry-tea-cake","title":"BLUEBERRY TEA CAKE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3 tablespoons Cottolene.","1/2 cup sugar.","1 egg.","2-2/3 cups bread flour.","4 teaspoons baking powder.","1 teaspoon salt.","1 cup milk.","3/4 cup berries."],"ingredients_norm":["shortening","sugar","egg","bread flour","baking powder","salt","milk","berry"],"steps":["Cream Cottolene, add sugar gradually, stirring constantly.","Add egg beaten thick and light.","Mix and sift flour (except three tablespoons), baking powder and salt; add to first mixture alternately with milk.","Sprinkle remaining flour over berries and fold them in quickly.","Bake in well greased shallow pan thirty minutes in a moderate oven.","Serve hot with Hard Sauce or cream, or with butter."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:193","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"cdc501630ed488a5a82edeb98329b92697912375e03d669c5e5f57b8b0486b6e","created_at":"2026-08-02T15:47:38Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/blueberry-tea-cake"}