Ingredients
Scale
- 2 cups (170 grams) blueberries
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (14 grams) cornstarch
- 1/2 teaspoon lemon juice
- 1/3 cup (75 grams) unsalted butter, melted
- 1 cup (198 grams) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (113 grams) milk, room temperature
- 1 1/2 cups (180 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons (35 grams) unsalted butter, melted
- 1/3 cup (40 grams) flour
- 1/3 cup (66 grams) granulated sugar
- 1/3 cup (86 grams) almond paste
Instructions
- Preheat your oven to 350 °F. Grease an 8.5×4.5-inch loaf pan to ensure easy removal after baking.
- Combine the blueberry filling ingredients in a small, heavy-bottomed saucepan over medium-high heat. Cook while stirring frequently for about 10 minutes until thickened. Remove from heat and let it cool.
- In a large bowl, stir together melted butter, sugar, eggs, and milk until well combined. Gently mix in flour, baking powder, salt, and vanilla until just combined. Fold in the cooled blueberry pie filling until swirled into the batter. Pour the mixture into the prepared pan and smooth out the top gently.
- In a small bowl, combine melted butter, flour, sugar, and almond paste. Use your fingers or two forks to break up the almond paste into smaller pieces while mixing. Sprinkle this mixture evenly over the top of your batter.
- Bake in your preheated oven at 350 °F for about 50-60 minutes. Check if it's done by inserting a tester; it should come out with a moist crumb. Allow cooling in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 12g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg