Ingredients

The following ingredients have 12 Servings
  • 2 cup all-purpose flour (plus 1 Tbsp)
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 pint blueberries [around 1 1/2 cup]
  • 1/2 cup butter (melted)
  • 1 cup 2% or whole milk plain Greek yogurt
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • 3 Tbsp roughly broken sliced almonds (divided)
  • Glaze: [Mix together]
  • 1 cup powdered sugar
  • 4 Tbsp heavy cream
  • 1/2 tsp pure almond extract

Instruction

  • Preheat the oven to 350°F. Butter a standard 9 x 5 x 4 inch loaf pan or spritz with cooking spray. Set aside. (OR two 8 x 4 x 3 inch pans)
  • Toss the blueberries with 1 Tbsp all purpose flour.
  • Use a whisk to sift together the remaining 2 cups all purpose flour, sugar, baking powder and salt.
  • In a separate bowl, whisk together the melted butter, yogurt, eggs, vanilla and almond extracts.
  • By hand mix the wet ingredients into the dry ingredients until fully moistened. The batter will be thick. (You can use a hand mixer, too)
  • Fold the flour coated blueberries into the batter. Again, gently fold into the batter until they're evenly distributed.
  • Spoon into the prepared loaf pan and spread evenly. Sprinkle the top with 2 Tbsp roughly broken sliced almonds.
  • Bake for 50-60 minutes until golden and a tester inserted into the center comes back clean.
  • Cool in pan for 15 minutes then carefully remove to a cooling rack to cool completely.
  • In a small bowl, whisk together the powdered sugar, heavy cream and almond extract until smooth. Drizzle blueberry loaf with the glaze. Sprinkle the top with the remaining almonds.
  • Store chilled for up to 5 days.