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
3 eggs
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.