Lemon & blueberry tea cake

Yield: 1 servings

Measure Ingredient
1½ cup sugar
¼ cup brown sugar
2⅓ cup flour
8.00 tablespoon butter; room temperature
1.00 teaspoon cinnamon
1.00 egg
½ cup half-and-half
½ cup sour cream
1 juice of two lemons
2.00 teaspoon baking powder
¼ teaspoon salt
2½ cup fresh blueberries
2.00 tablespoon grated lemon juice

Preheat the oven to 375 degrees. Grease a 9- by 5-inch loaf pan. In a small mixing bowl, combine ¼ cup of the sugar, brown sugar, ⅓ cup flour, 4 tablespoons butter, and ½ 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.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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