This loaf has it all – fruit, nuts and a sparkling top. If you like, change the flavours by using other dried fruit, such as golden raisins, cranberries or cherries, instead of the blueberries.
- Portion size 16 servings
- Credits : Canadian Living Magazine: May 2002
MethodIn 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.)
Nutritional facts Per slice: about
- Sodium 266 mg
- Protein 5 g
- Calories 261.0
- Total fat 12 g
- Cholesterol 51 mg
- Saturated fat 6 g
- Total carbohydrate 35 g
- Iron 9.0
- Folate 14.0
- Calcium 7.0
- Vitamin A 10.0
- Vitamin C 2.0