Blueberry Almond Tea Bread

“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.”
READY IN:
1hr 40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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