Blueberry Tea Loaf

Submitted By: Downhome

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Difficulty: medium Prep Time: More than 15 Minutes Total Time: More than 1 hour

Loaf
1 1/4 cup raw sugar
2 eggs
2/3 cup sour cream
1/3 cup milk
1/4 cup oil
1 tsp baking soda
1/2 teaspoon salt
1 tsp vanilla extract
1/2 - 1 tsp cinnamon
1 teabag, or teabag worth of loose tea leaves (earl grey)
1 lemon
2 1/3 cups flour
2 cups blueberries (frozen or fresh, flour dusted)

topping
1/4 cup brown sugar
1/2 tsp cinnamon
1 tbsp butter

Preheat oven to 325°F. Grease standard size loaf pan. Remove tea leaves from teabag. Juice and zest the lemon, then mix tea leaves and lemon zest in with the sugar. Add all the rest of the wet ingredients and mix. Then add in vanilla, baking soda, salt, cinnamon and mix. Add flour and mix half-way, then add flour-dusted blueberries and mix until roughly incorporated (like with a muffin batter). Scrape batter into loaf pan, then mix together the topping and place on top of the batter. Bake for 1 hour 30 minutes to 1 hour 40 minutes, until toothpick or cake tester comes out with very few wet crumbs attached.