Shelly's Recipe

LEMON BLUEBERRY TEA CAKE

Category: Coffee Cake

1 1/2 cups sugar
1/4 cup brown sugar
2 1/3 cups flour
8 tbsp butter, softened
1 tsp cinnamon
1 egg
1/2 cup half-and-half
1/2 cup sour cream
Juice of two lemons
2 tsp baking powder
1/4 tsp salt
2 1/2 cups fresh blueberries
2 tbsp grated lemon zest

Preheat oven to 375. Grease a loaf pan. In a bowl, combine 1/4 cup sugar, brown sugar, 1/3 cup flour, 4 tbsp butter and 1/2 tsp cinnamon. Mix until topping is incorporated.

Cream together remaining sugar and butter. Add next 4 ingredients until smooth. IN a mixing bowl, combine dry ingredients and slowly add to creamed mixture. Fold in blueberries and lemon zest. Pour into prepared pan. Sprinkle with reserved topping.

Bake for 50 minutes or until top is golden brown. Remove pan from oven and cool for 5 minutes. Remove bread from pan and cool on a wire rack.