Recipe - Blueberry Cream Cake

2 cup Allpurpose flour
Three fourths cup Granulated sugar
One fourth cup Packed light brown sugar
2 teaspoon Baking powder
1 teaspoon Grated lemon rind
One fourth teaspoon Salt
One fourth teaspoon Cardamom
One fourth teaspoon Nutmeg
3 lg Eggs
1 One half cup Whipping cream
1 One half cup Blueberries

From: esined@inforail.MV.COM (Denise Gaunt)

Date: Fri, 18 Aug 1995 02:43:44 GMT
1. Heat oven to 350 degrees. Grease a 9inch tube pan or springform pan
fitted with a center tube.

2. Combine flour, both sugars, baking powder, lemon rind and spices in
large bowl of an electric mixer. Blend on low speed. Add eggs and mix on
low speed. Add the cream; increase to high speed and mix until light, about
2 min. Fold in blueberries with a rubber spatula.

3. Transfer to prepared pan. Bake until a toothpick inserted in the
center comes out clean, 50 to 55 minutes. Cool in pan 5 minutes, then
remove from pan. Cool on wire rack.

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