Blueberry, Almond, and Lemon Bread

  • 1/2 cup sliced almonds
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp grated lemon peel
  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 3 eggs
  • 2/3 cup milk
  • 1 1/2 cup blueberries
  • 3 Tbsp fresh lemon juice
  1. Set aside 2 Tbsp almonds.
  2. Chop the rest of almonds finely. Mix flour, chopped almonds, baking powder, lemon peel, salt, and set aside.
  3. Cream butter with 1 1/4 cup of sugar with a mixer until light and fluffy. Beat in eggs 1 at a time. Beat flour mixture into butter mixture alternatively with milk. Fold in blueberries.
  4. Pour batter into parchment-lined pan. Bake at 325 degrees for approximately 1 hour 15 minutes until a toothpick inserted in the middle comes out clean.
  5. Mix remaining 1/4 cup sugar and lemon juice and set aside until loaf comes out of the oven.  While still hot, pierce loaf multiple times with a toothpick. Pour sugar mixture over loaf in plan. Sprinkle remaining almonds. Let cool for 30 minutes before removing from pan.


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