Prep 1 hr 20 mins
Cook 20 mins
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.
- 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
- 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.
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.
Jess- This is GREAT ! I made the recipe without any changes, and found use for my frozen blueberries once thawed. I agree with Florida Native it rose great, with a fantastic result. Went great with dinner last night. A saver for me. Made for 1-2-3 hit wonders.
WOW Jess - this is a fabulous bread, I just grabbed a piece of the still cooling loaf :) I was not sure how this would turn out...I have never used almond paste before, and when it came out of the can, it was stiff as a board. Had a hard time getting it to blend with the butter, and the batter was so thick it was more like dough when I got done. But what a beautiful result, this bread rose almost 1 1/2 inches above the top of the loaf pan :) and DH is scarfing some now as I write the review. WONDERFUL RECIPE - THANKS. Made for Please Review My Recipe, Dec 2008