Blueberry Almond Tea Bread |
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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Make a double of this—one to eat when it comes out of the oven, and one to freeze for later. The almond paste gives this pound cake-like bread a rich flavor. Ingredients:
1 (8 ounce) can almond paste |
1/4 cup butter (softened) |
1 cup granulated sugar |
3 eggs |
3 cups flour (set aside 1 tablespoon) |
1 tablespoon baking powder, plus |
1 teaspoon baking powder |
1/2 teaspoon salt |
3/4 cup milk |
1 1/2 cups fresh blueberries |
Directions:
1. Combine almond paste and butter in a large mixing bowl; beat until well blended.
2. Gradually add sugar, beating until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.
5. Combine blueberries and 1 Tablespoon flour, toss gently.
6. Spoon one-third of batter into a greased and floured 9 x 5 x 3 loaf pan, and sprinkle with half of the dredged blueberries. Repeat layers once; spoon remaining third of batter on top and smooth with a spatula.
7. Bake at 350°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.
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