Blueberry Almond Tea Bread
Warm, tender, and bursting with flavor, Blueberry Almond Tea Bread is the ultimate treat for tea-time indulgence or a sweet breakfast option. This delightful loaf combines the natural sweetness of juicy blueberries and the nutty crunch of sliced almonds, all nestled within a rich, buttery cake flavored with hints of vanilla and almond extract. Perfectly balanced with a moist crumb and subtly crisp almond topping, this bread is as beautiful as it is delicious. Plus, its effortless preparation—just 15 minutes of prep time—makes it an easy yet impressive homemade baked good. Serve with a dusting of powdered sugar for an elegant finishing touch. Whether paired with a cup of afternoon tea or enjoyed on its own, this blueberry almond bread is sure to be a crowd favorite. Keywords: blueberry almond tea bread, moist loaf recipe, easy bread with blueberries, tea-time recipes.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 0.5 cups milk
- 1.5 cups fresh blueberries (washed and dried)
- 0.5 cups sliced almonds
- 1 tablespoons all-purpose flour (for coating blueberries)
- 1 tablespoons powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Set aside.
In a large bowl, cream together 3/4 cup of sugar and 1/2 cup of softened unsalted butter until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, until fully incorporated. Then mix in 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract.
Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup of milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the bread. Gently fold the blueberries into the batter.
Pour the batter into the prepared loaf pan and sprinkle the top evenly with 1/2 cup of sliced almonds.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Dust the top of the cooled bread with 1 tablespoon of powdered sugar for a touch of sweetness before serving.
Nutrition Facts
Calories |
3096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 1698 mg | 74% | |
| Total Carbohydrate | 405.3 g | 147% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 189.0 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 485 mg | 37% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1320 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
