- 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
- Set aside 2 Tbsp almonds.
- Chop the rest of almonds finely. Mix flour, chopped almonds, baking powder, lemon peel, salt, and set aside.
- 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.
- 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.
- 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.
Recetas de Merci 
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