Blueberry Almond Tea Bread – a delicious recipe with almond paste, butter, sugar, eggs, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine almond paste and butter in a large mixing bowl; beat until well blended.
2
Gradually add sugar, beating until light and fluffy.
3
Add eggs, one at a time, beating well after each addition.
4
Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.
5
Combine blueberries and 1 Tablespoon flour, toss gently.
6
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.
7
Bake at 350u00b0F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
8
Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.
939
kcal
Calories
34
g
Fat
137
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (8 ounce) can almond paste, 1/4 cup butter (softened), 1 cup granulated sugar, 3 eggs, and more.
Yes, Blueberry Almond Tea Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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