Blueberries, 'North Blue' Variety
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Mary Margaret's Blueberry Tea Bread



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Mary Margaret’s Blueberry Tea Bread

2 tablespoons sifted cake flour
[not self-rising flour]
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon chopped almonds
1/2 cup butter, divided
1 1/2 cups fresh or frozen blueberries
3 cups sifted cake flour, divided
[not self-rising flour]
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon vanilla extract

Combine 2 tablespoons cake flour, 2 tablespoons sugar, cinnamon
and chopped almonds. Add 1 teaspoon butter, stirring until crumbly.
Set almond mixture aside.
Combine blueberries and 2 tablespoons flour, tossing gently to coat;;
set aside.
Combine remaining cake flour, baking powder and salt in a mixing bowl;
cut in remaining butter with a pastry blender until mixture is crumbly. Combine milk, egg and vanilla, stirring well. Add to flour mixture, stirring until dry ingredients are moistened. Add the blueberry mixture, stirring
gently (batter will be thin and lumpy). Pour batter into a greased and
floured 9-by-5-inch loaf pan and sprinkle almond mixture evenly over
batter. Bake at 350 degrees F. for 1 hour and 10 minutes, or until a
wooden pick inserted in center comes out clean. Cool in pan on a wire
rack 10 minutes; remove loaf from pan, and let cool completely on
wire rack.


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