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Ingredients
| granulated sugar: 1 1/2 cups |
| light brown sugar (packed): 1/4 cup |
| all-purpose flour (unsifted): 2 1/3 cups |
| salted butter: 8 Tbl (room temperature) |
| ground cinnamon: 1 tsp |
| eggs: 1 |
| half and half cream: 1/2 cup |
| sour cream: 1/2 cup |
| lemons: 2 (juice of) |
| baking powder: 2 tsp |
| salt: 1/4 tsp |
| blueberries: 2 1/2 cups (fresh) |
| lemon zest: 2 Tbl |
Lemon and Blueberry Tea Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
8 serving(s)
Tags
- Preheat the oven to 375 degrees F.
- 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, 1/2 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.