Recipe by LilPinkieJ
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.
Top Review by JackieOhNo!
This is a very nice bread and goes wonderfully with a cup of tea (and even a swipe of butter). The batter is really dense, but it rose beautifully and took the full 1 hour and 20 minutes to bake. I used fresh blueberries and was delighted with the outcome. The texture is very much like an Irish soda bread, so it is "breadier" than "cakier". Since we do have soda bread a lot, this will be a nice change of pace. Thanks for posting, Jess.
- 226.79 g can almond paste
- 59.14 ml butter (softened)
- 236.59 ml granulated sugar
- 3 eggs
- 709.77 ml flour (set aside 1 Tablespoon)
- 14.79 ml baking powder, plus
- 4.92 ml baking powder
- 2.46 ml salt
- 177.44 ml milk
- 354.88 ml fresh blueberries
Directions See How It's Made
- 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.
- Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.
- Combine blueberries and 1 Tablespoon flour, toss gently.
- 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. Repeat layers once; spoon remaining third of batter on top and smooth with a spatula.
- Bake at 350°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.