| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1/4 |
c |
Brown sugar |
| 2 1/3 |
c |
Flour |
| 8 |
T |
Butter, room temperature |
| 1 |
t |
Cinnamon |
| 1 |
|
Egg |
| 1/2 |
c |
Half and half |
| 1/2 |
c |
Sour cream |
|
|
Two lemons, Juice of |
| 2 |
t |
Baking powder |
| 1/4 |
t |
Salt |
| 2 1/2 |
c |
Fresh blueberries |
| 2 |
T |
Grated lemon juice |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA20 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. Yield: 1 loaf Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 22, 1998
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