Blueberry Almond Tea Bread

• 1 (8 ounce) can almond paste
• 1/4 cup butter (softened)
• 1 cup granulated sugar
• 3 eggs
• 3 cups flour (set aside 1 Tablespoon)
• 1 tablespoon baking powder, plus
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 1/2 cups fresh blueberries

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 350u0b0F 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.

almond paste, butter, sugar, eggs, flour, baking powder, baking powder, salt, milk, fresh blueberries

Taken from www.food.com/recipe/blueberry-almond-tea-bread-228918 (may not work)