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Lemon And Blueberry Tea Cake
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8
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1
−1/2 Cup Sugar
/4 Cup Brown sugar
1/3 Cup Flour
Tablespoon Butter; room temperature
Teaspoon Cinnamon
Egg
/2 Cup Half−and−half
/2 Cup Sour cream
Juice of two lemons
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1
2
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Teaspoon Baking powder
/4 Teaspoon Salt
1/2 Cup Fresh blueberries
Tablespoon Grated lemon juice
Preheat the oven to 375 degrees. Grease a 9− by 5−inch loaf pan. In a small
mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4
tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is
incorporated. Using an electric mixer, cream the remaining sugar and butter
together. Add the egg, half−and−half, 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. This
recipe yields 1 loaf.
Lemon And Blueberry Tea Cake
375
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