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Blueberry Orange Almond Loaf

cakes

3/4 cup butter; softened
3/4 cup granulated sugar
2 eggs
2 tablespoons finely grated orange rind
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 cup dried blueberries
1/2 cup sliced almonds; toasted
----Topping----
2 tablespoons sliced almonds
1 tablespoon granulated sugar

In bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in orange rind and almond extract. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into batter alternately with milk, making 3 additions of dry ingredients and 2 of milk. Stir in blueberries and almonds. TOPPING: Scrape batter into greased parchment paper-lined 9- x 5-inch (4-cup) loaf pan. Sprinkle with almonds and sugar. Bake loaf in centre of 350°F oven for about 1 hour or until cake tester inserted in centre comes out clean. Let loaf cool in pan on rack for 10 minutes. Turn loaf out onto rack; let cool completely. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 3 days or - Freeze in airtight container for up to 2 weeks.)

Contributor: Canadian Living Magazine, December, 2000

Yield: 1 loaf

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