| 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 |
tb |
Butter; room temperature |
| 1 |
ts |
Cinnamon |
| 1 |
|
Egg |
| 1/2 |
c |
Half and half |
| 1/2 |
c |
Sour cream |
|
|
Two lemons ; Juice of |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 1/2 |
c |
Fresh blueberries |
| 2 |
tb |
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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