blueberry almond bread

Hot off the press from our May/June 2014 issue, this recipe makes a large loaf for you and a little one to give awayOr you can double the recipe and make three large loaves. It is also good with a basic confectionary sugar glaze, but I like to keep it plain to slice and toast for breakfast. 


for your country kitchen recipe courtesy of Lyn Slade

Blueberry Almond Bread


• 1/2 C butter

• 3/4 C sugar

• 2 eggs

• 2 tsp. pure almond extract

• 1 C plain yogurt

• 2 C flour

• 1 tsp. baking soda

• 1/2 tsp. salt

• 1 C chopped or slivered almonds

• 1 C blueberries


1. Preheat oven to 350°.

2. Grease an 8-1/2” x 4-1/2” bread pan and a 6” x 3-1/2” bread pan.

3. Cream butter, add sugar, and beat well. Add eggs and extract and beat again.

4. Add half the dry ingredients and half the yogurt. Mix to combine. Repeat.

5. Add almonds and blueberries and mix by hand until incorporated.

6. Fill the two pans and bake the smaller loaf for 35 minutes and the larger loaf for 65 minutes.




2 thoughts on “blueberry almond bread

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s