BLUEBERRY TEA CAKE
Serves 12
2 sticks unsalted butter, at room temp. and divided 21 ⁄2 cups flour, divided 2⁄3 cup brown sugar, divided 1 ⁄4 cup slivered almonds 1⁄2 tsp. baking powder 1 ⁄4 tsp. baking soda 3 ⁄4 cup sour cream 2 tbsp. lemon juice 3 ⁄4 cup sugar 3 large eggs 2 tsp. pure vanilla extract 2 cups blueberries 1. Heat oven to 350°F. Grease 9" cake pan. Line with wax paper; grease again.
2. In bowl, melt 6 tbsp. butter; mix in 11 ⁄2 cups flour, ⁄3 cup brown
1 sugar, almonds and salt. Set aside.
3. In bowl, mix remaining flour, baking powder, baking soda and 1 tsp. salt. In another bowl, mix sour cream and lemon juice.
4. In stand mixer on high, cream sugar and remaining brown sugar and butter. Reduce speed to medium; add eggs one at a time. Beat in vanilla, half of flour mixture and sour cream. Add remaining flour. Fold in berries.
5. Scrape into cake pan. Top with streusel; bake 60 to 75 min.
PER SERVING: 384 cal, 6g protein, 45g carbs, 2g fiber, 23g sugar, 21g fat