Blueberry Almond Tea Bread
This is one of the best fruit breads! Almond paste gives it a rich pound cake density.
1 (8-ounce) can almond paste (found in the baking aisle)
¼ cup butter or margarine, softened
1 cup sugar
1-1/2 cup blueberries
3 cups all-purpose flour, divided
1 tablespoon plus 1 teaspoon baking powder
½ teaspoon salt
¾ cup milk
Preheat the oven to 350 deg. F.
Combine almond paste and butter in a large mixing bowl; beat until well blended. Gradually add sugar,
beating until light and fluffy. Add eggs, one a time, beating well after each addition.
Combine blueberries and 1-tablespoon flour, tossing gently. Combine remaining flour, baking powder, and
salt. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.
Spoon one-third of batter into a greased and floured 9 x 5 x 3-inch loafpan, and sprinkle with half of dredged
blueberries. Repeat layers once; spoon remaining batter on top, and smooth with a spatula.
Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in
pan 10 minutes; remove bread from pan, and cool completely on a wire rack. Yield: one 9-inch loaf.