Bread, Muffin and Scone Recipes

Blueberry Almond Tea Bread

1 (8 ounce) can almond paste
1/4 cup butter
1 cup sugar
3 eggs
1 1/2 cups fresh blueberries
3 cups all-purpose flour, divided
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk

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 and 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 loaf pan, and sprinkle with half of dredged blueberries. Repeat layers once. spoon remaining batter on top and smooth with a spatula.

Bake at 350 degrees F for 1 hour 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.