Lemon And Blueberry Tea Cake

Recipe Ingredients

1 1/2 cups	297g / 10oz	Sugar
1/4 cup	40g / 1.4oz	Brown sugar
2 1/3 cups	145g / 5.1oz	Flour
8 tablespoons	120ml	Butter - room temperature
1 teaspoon	5ml	Cinnamon
1		Egg
1/2 cup	118ml	Half-and-half
1/2 cup	118ml	Sour cream
		Juice of two lemons
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
2 1/2 cups	592ml	Fresh blueberries
2 tablespoons	30ml	Grated lemon juice

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A20 broadcast 02-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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