Blueberry Coff-Tea Cake

Okay, so this is the consistency of a coffee cake without the crumb topping.  It also has the feel of a southern tea cake (not the crispy English kind) because of the blueberries, so this is a Coff-Tea cake.  Excellent served warm, it is a nice breakfast, similar to a sweet bread.  Served with a cup of coffee or a glass of milk - YUM.  Replace up to half the all purpose flour with whole wheat flour for a healthier, more filling punch.  Serves 18.

  3/4 Cup Sour Cream                                                                2 Large Eggs

  1/2 Tsp Baking Soda                                                                1.5 Tbl Vegetable Oil

  12 Tbl Unsalted Butter, Room                                                 2 Cups Blueberries

  -Temperature                                                                           3 Cup All Purpose Flour

  1 2/3 Cup Sugar                                                                       1 1/2 Tsp Baking Powder

  zest of 1 lime                                                                           3 Tbl Lime Juice

  1 Tsp Vanilla                                                                           3/4 Cup Powdered Sugar

Preheat the oven to 350F. Butter and flour a 9-by-13-inch baking pan, Set aside.

Zest the outside of the lime, set aside the zest then juice the lime.   If necessary, add enough bottled lime juice to make 3 Tbl.

Combine the sour cream and baking soda, set aside.

Beat the butter and sugar with an electric mixer until light and creamy. Add the lime zest and vanilla and beat until combined. Beat in the eggs, 1 at a time, then the oil and mix until well blended.  Add the sour cream mixture and beat just until combined.  Add the flour and the baking powder to the butter mixture and then fold them into the batter, mixing just until combined. Gently fold in the blueberries into the batter, being careful not to over mix.

Spoon the batter into the prepared pan and bake for about 45 minutes, until a toothpick inserted in the center comes out clean.  Remove from oven.  Immediately stir together the lime juice and confectioner's sugar and pour over the warm cake, spreading evenly so it soaks in.

Per Serving: 286 Cal (36% from Fat, 5% from Protein, 59% from Carb); 3 g Protein; 12 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 43 g  Carb; 1 g Fiber; 25 g Sugar; 44 mg Calcium; 1 mg Iron; 91 mg Sodium