Cantaloupe And Wild Blueberry Tea Bread - cooking recipe

Ingredients

6 ounces butter, soft
1 cup white sugar (minus 2 tbsps)
2 tablespoons vanilla sugar
1 teaspoon cinnamon, freshly ground
4 eggs, large
1/3 cup sour cream
1/2 teaspoon vanilla extract, pure
2 cups flour, self rising
6 ounces blueberries, wild, fresh, rinsed and dried
1/2 cup cantaloupe, coarsley, chopped (dried)
1/4 cup hazelnuts, coarsely chopped, may sub with almonds (optional)

Preparation

Preheat oven to 350 degrees.
Grease a small baking pan (8 x8 or smaller).
In a large bowl, beat the butter, sugar and cinnamon until creamy.
Slowly, add the eggs, one at a time, until well blended, about 3 minutes.
Add the sour cream, vanilla extract and flour, and mix until just blended.
Now gently add the blueberries, cantaloupe and hazelnuts into the batter, only mixing slightly.
Pour the mixture into the prepared baking pan and bake for 45 - 55 minutes.
Make sure to check the bread at 45 minutes, everyones ovens are different.
Remove from heat and place on cake rack for 6 - 10 minutes then turn out of pan and allow to cool before cutting.