FBD

Lemon And Blueberry Tea Cake

AmericanVegetarianEasy60 minBy Northstar

Ingredients

Servings
4
  • 1 0.5 cup sugar
  • 0.3 cup brown sugar
  • 2 0.3 cup all-purpose flour
  • 8 tbsp butter, at room temperature
  • 1 tsp cinnamon
  • 1 egg
  • 0.5 cup half-and-half
  • 0.5 cup sour cream
  • 2 lemons, juiced
  • 2 tsp baking powder
  • 0.3 tsp salt
  • 2 0.5 cup fresh blueberries
  • 2 tbsp grated lemon zest

Instructions

  1. 1

    Preheat oven to 375°F. Grease a 9x5-inch loaf pan.

  2. 2

    For the crumb topping: combine 1/4 cup sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon until crumbly. Set aside.

  3. 3

    Using an electric mixer, cream remaining sugar and butter until light and fluffy. Beat in the egg, then the half-and-half and sour cream. Add lemon juice and zest.

  4. 4

    Sift together remaining flour, baking powder, and salt. Gently fold into the wet mixture. Fold in the blueberries.

  5. 5

    Pour batter into the loaf pan. Sprinkle the crumb topping evenly over the batter.

  6. 6

    Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before turning out.

Tags

american