Ingredients
Scale
- 2 cups blueberries
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon lemon juice
- 1/3 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup milk, room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons unsalted butter, melted (for crumble)
- 1/3 cup flour (for crumble)
- 1/3 cup granulated sugar (for crumble)
- 1/3 cup almond paste
Instructions
- Preheat your oven to 350° F and grease an 8.5×4.5-inch loaf pan.
- In a heavy-bottomed saucepan, combine blueberries, granulated sugar, cornstarch, and lemon juice. Cook over medium-high heat for about 10 minutes until thickened and set aside to cool.
- In a large bowl, mix melted butter with sugar, eggs, and milk until well combined. Gently fold in flour, baking powder, salt, and vanilla extract.
- Fold in the cooled blueberry mixture until swirled into the batter and pour it into the prepared loaf pan.
- For the almond crumble topping, mix melted butter with flour, sugar, and almond paste until clumps form; sprinkle over the batter.
- Bake for 50-60 minutes until a toothpick comes out with moist crumbs. Let cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg