Blueberry And Walnut Teacake

• 9 tbsp butter, diced, at room temperature, plus 2 tbsp, melted
• 3/4 cup, plus 2 tsp sugar
• 2 None large eggs
• 1 tsp vanilla extract
• 1/2 cup self-rising flour
• 1/2 cup all-purpose flour
• 3/4 cup, plus 2 tbsp light sour cream
• 1 None lemon, zest finely grated
• 1/2 cup frozen blueberries, thawed
• 2/3 cup chopped walnuts
• 1/2 tsp ground cinnamon, mixed with 1 tbsp sugar

1. Preheat oven to 350u0b0F. Grease and line a deep, 8-inch cake pan.
2. In a large bowl, using an electric mixer, cream softened butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
3. Sift flours together. Fold lightly into creamed mixture alternately with sour cream and zest, until well combined. Fold in berries and nuts.
4. Spread mixture into cake pan. Bake for 35-40 mins, until cooked when tested. Cool cake in pan for 5 mins before turning out onto a wire rack.
5. Brush top with melted butter and sprinkle with cinnamon sugar while hot. Cool before serving.

butter, sugar, eggs, vanilla, flour, allpurpose, sour cream, lemon, frozen blueberries, walnuts, ground cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/20836 (may not work)