Almond Tea Bread With Blueberries or Cherries

1. 1

   Preheat oven to 350 degrees.

2. 2

   Grease and flour a 9x5x3-inch loaf pan; reserve.

3. 3

   Combine allmond paste and butter in a large mxing bowl; beat until well blended.

4. 4

   Gradually add sugar, beating until light and fluffy.

5. 5

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

6. 6

   Combine blueberries (or cherries) and 1 tablespoon of the flour, tossing gently.

7. 7

   Reserve.

8. 8

   Combine remaining flour with baking powder and salt.

9. 9

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

10. 10

    Spoon 1/3 of batter into prepared loaf pan.

11. 11

    Sprinkle with half of dedged fruit.

12. 12

    Repeat the layers once; spoon remaining batter on top and smooth with a spatula.

13. 13

    Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.

14. 14

    Cool in pan 10 minutes.

15. 15

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

* Per serving · 4 servings · Values may vary.

No additional tips available.