Almond Tea Bread
Allyson Williams
ingredients
- 1 (8-ounce) can almond paste
- 1/4 cup butter, softened
- 1 cup sugar
- 3 eggs
- 1 1/2 cups fresh blueberries
- 3 cups all-purpose flour, divided
- 1 tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
directions
- 1
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 at a time, beating well after each addition.
- 2
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 1/3 of batter into a greased and floured 9x5x3 inch loafpan, and sprinkle with 1/2 of dredged blueberries. Repeat layers once; spoon reaining batter on top, and smooth with a spatula.
- 3
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.
Source: Allyson Williams
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