Recipe: Lemon and Blueberry Tea Cake (9x5-inch loaf pan)

LEMON AND BLUEBERRY TEA CAKE

1 1/2 cups white granulated sugar, divided use
1/4 cup brown sugar
2 1/3 cups flour, divided use
8 tablespoons butter, room temperature, divided use
1 teaspoon ground cinnamon, divided use
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon juice

Preheat the oven to 375 degrees F. Grease a 9x5-inch loaf pan.

For the topping, in a small mixing bowl, combine 1/4 cup of the white sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon.

Using an electric mixer, cream the remaining 1 1/4 cups white sugar and remaining 4 tablespoons butter together. Add the egg, half and half, sour cream and lemon juice; blend until smooth. Set aside.

In a mixing bowl, sift the remaining 2 cups flour, baking powder, salt and remaining 1/2 teaspoon 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 for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove from the pan and cool on a wire rack. Slice and serve.

Adapted from source: Emeril Lagasse
From: Gina,Fla, 09-19-2000