Recipe - Lemon And Blueberry Tea Cake

1 One half cup Sugar
One fourth cup Brown sugar
2 1/3 cup Flour
8 tablespoon Butter; room temperature
1 teaspoon Cinnamon
1 Egg
One half cup Half and half
One half cup Sour cream
Two lemons ; Juice of
2 teaspoon Baking powder
One fourth teaspoon Salt
2 One half cup Fresh blueberries
2 tablespoon Grated lemon juice

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Preheat the oven to 375 degrees F. Grease a 9 by 5 inch loaf pan. In a
small mixing bowl, combine One fourth cup of the sugar, brown sugar, 1/3 cup
flour, 4 tablespoons butter, and One half teaspoon cinnamon. Mix until the
topping is incorporated. Using an electric mixer, cream the remaining sugar
and butter together. Add the egg, One half and 1/2, sour cream , and lemon
juice, blend until smooth. In a mixing bowl, sift the remaining flour,
baking powder, salt and remaining cinnamon together. With the machine
running, slowly add the flour until all the flour is incorporated. Fold in
the blueberries and lemon zest. Pour the batter into the prepared pan.
Sprinkle the topping on top of the batter. Bake the bread for about 50
minutes, or until the top is golden brown. Remove the pan from the oven and
cool for 5 minutes. Remove the bread from the oven and cool on a wire rack.
Slice and serve.

Yield: 1 loaf

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998