Blueberries are not only mouthwatering in taste and texture but, they're good for you, too. This type of cake-like loaf bread is tasty warm or cold, and goes down very well with a cup of hot tea or coffee. If you're baking it in advance, I suggest making the bread, cooling and glazing it just before serving for the prettiest presentation.
2 cup AP flour plus 1 Tbsp
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 pint blueberries [around 1 1/2 cup]
1/2 cup [1 stick] butter, melted
1 cup 2% or whole milk plain Greek yogurt
3 large eggs
1 tsp pure vanilla extract
1 tsp pure almond extract
3 Tbsp roughly broken sliced almonds, divided
Glaze: [mix together]
1 cup powdered sugar
4 Tbsp heavy cream
1/2 tsp pure almond extract
Preheat the oven to 350°F. Butter a standard 9 x 5 x 3 inch loaf pan or spritz with cooking spray. Set aside. Toss the blueberries with 1 Tbsp AP flour. Sift together the remaining flour, sugar, baking powder and salt. In a separate bowl, whisk together the melted butter, yogurt, eggs, vanilla and almond extracts.
By hand mix the wet ingredients into the dry ingredients until moistened. The batter will be thick. Fold the flour coated blueberries into the batter. Again, gently fold into the batter until they're evenly distributed.
Spoon into the prepared loaf pan and spread evenly. Sprinkle the top with 2 Tbsp roughly broken sliced almonds. Bake for 50-60 minutes until golden and a tester inserted into the center comes back clean. Cool completely, then drizzle with the glaze. Sprinkle the top with the remaining almonds. Yield: 12 slices
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Sour cream may be substituted in place of yogurt, if desired.