Blueberry Pie Quick Bread

• Vegetarian

• Produce

  • 2 cups Blueberries

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/3 cup Almond paste
  • 1/2 tsp Lemon juice

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tbsp Cornstarch
  • 1 3/4 cups Flour
  • 1 tsp Salt
  • 25 1/3 tbsp Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Milk

Found on bunsenburnerbakery.com

Description

Ingredients

• 2 cups blueberries
• 4 tablespoons sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon lemon juice
• 1/3 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1.5 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2.5 tablespoons butter, melted
• 1/3 cup flour
• 1/3 cup sugar
• 1/3 cup almond paste

Directions

• Preheat the oven to 350F.  Grease a 8.5 inch loaf pan.Combine the blueberry pie filling ingredients in a small, heavy-bottomed saucepan over medium-high heat.   Cooking, stirring frequently, about 10 minutes, until mixture is quite thick.  Remove from heat and set aside to cool.In a large bowl, stir together the butter, sugar, eggs, and milk.  Gently stir in the flour, baking powder, salt, and vanilla, until just combined.Fold in the blueberry pie filling until the filling and batter are swirled together.Pour the batter into the prepared pan and gently smooth the top.To make the crumble, combine the melted melted butter, flour, sugar, and almond paste in a small bowl.  Using your fingers or two forks, break the almond paste into small pieces and stir together until a clump forms.  Break the clump into small bits and sprinkle over the bread.Bake at 350 for 50-60 minutes, until a tester inserted into the bread comes out with a moist crumb.  Cool in the pan for 10 minutes, then turn out to a wire rack to cool completely.