Blueberry Almond Tea Bread

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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.

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Steps

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Combine almond paste and butter in a large mixing bowl.

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Beat until well blended.

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Gradually add sugar , beating until light and fluffy.

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Add eggs , one at a time , beating well after each addition.

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Combine flour , baking powder and salt.

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Add mixture to creamed mixture alternately with milk , beginning and ending with four mixture.

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Combine blueberries and 1 tablespoon flour , toss gently.

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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.

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Repeat layers once.

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Spoon remaining third of batter on top and smooth with a spatula.

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Bake at 350f for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.

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Cool in pan for 10 minutes.

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Remove bread from pan and cool completely on a wire rack.

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Ingredients

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almond paste, butter, granulated sugar, eggs, flour, baking powder, salt, milk, fresh blueberries