Sep 04 2007
Blueberry Tea Cake
This is a delicious quick bread/cake that is totally toast-able, and absolutely delicious!
5 Tbsp. salted butter
2/3 cup sugar
1 large egg
1 teaspoon vanilla
1/2 cup of sour cream
1/2 cup plain vanilla
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 cups of all-purpose flour
1 cup of blueberries
Preheat oven to 350 degrees.
Grease and flour an 8-cup loaf pan.
Melt the butter andpour into a large bowl, let cool.
Add sugar, egg, vanilla, sour cream and yogurt and stir together until smooth.
In a mesh strainer or flour duster combine baking soda, baking powder and flour. Add to the wet ingredients and stir until just combined.
Fold in berries, and pour into your loaf pan, being sure to pull more of the batter to the corners than the middle.
Bake for one hour to one hour and 15 min – tenting the bread once it has risen to make sure it bakes through.
Allow the bread to cool some before you cut it open so it can finish baking.
Serve with
raspberry butter for a tasty treat!
Stumble It!
