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.