Berry Lemon Cake - Breakfast Bread

2 eggs
1c sugar
1c sour cream
½c light vegetable oil
½ frozen-grated lemon -*-
1t lemon or almond extract

1# mixed frozen fruit
1T corn starch
2T sugar

1½c organic flour
½c corn flour *
½t salt
1t cinnamon
2t baking powder
1c chopped pecans (optional)

With your mixer, beat the eggs and sugar together until light and fluffy in a medium size bowl.  Add the remaining ingredients in that group beating well after each addition.  Set that aside and chop the frozen fruit, stirring that together well with the corn starch and sugar in another medium size bowl.  In a third bowl, whisk the dry ingredients together.  Add the dry ingredients to the first bowl with the eggs, etc.  Mix together well.  

Pour half the batter into a well buttered 8"x12" glass pan, then crumble-spread the berry mixture over that.  Pour on the remaining batter, then top with the rest of the berries.  Sprinkle some coarse sugar on top, and bake at 375° for 350minutes.  Reduce the heat to 350° for an additional 20 minutes.  Take out of the oven and cool on a rack, about an hour before serving.  This created the most wonderful scent in my kitchen as it baked!

* I've always loved the combination of corn flour and crushed quick cooking rolled oats as the 'flour' base for my cornbread.  I always add peppery and fruity elements to it.  Instead of just regular flour I decided to substitute a little corn flour to give this 'cake' a hint of that fruity cornbread flavor.

This would be great for breakfast or as a dessert. . .Lin

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