Blueberry Orange Almond Loaf

By Amanda26

Ingredients

• Topping:
• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 2 tbsp finely grated orange rind
• 1/2 tsp almond extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1 cup dried blueberries
• 1/2 cup sliced almonds, toasted
• 2 tbsp sliced almonds
• 1 tbsp granulated sugar

Details

Servings 16

Preparation

Step 1

In large bowl, beat butter with granulated sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition. Beat in grated orange rind and almond extract.

In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Stir in blueberries and almonds. Spread in greased and parchment paper–lined 9 x 5 inch (2 L) loaf pan.

Topping: Sprinkle sliced almonds and granulated sugar evenly over batter. Bake in centre of 350°F (180°C) oven for about 1 hour or until cake tester inserted in centre comes out clean.

Let loaf cool in pan on rack for 15 minutes. Turn out loaf onto rack; let cool. (Make-ahead: Wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)