Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup sliced almonds
Special equipment needed:
- 9x5 inch loaf pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x5 inch loaf pan with butter and line it with parchment paper.
2. In a mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, cream the softened butter using a hand mixer or stand mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the Greek yogurt and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the fresh blueberries and sliced almonds using a spatula.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
10. Remove the loaf from the oven and let it cool in the pan for 10 minutes.
11. Remove the loaf from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 slices
Nutritional information:
Calories: 290
Fat: 16g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 160mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 17g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Greek yogurt can be substituted with sour cream or buttermilk.
- Fresh blueberries can be substituted with frozen blueberries.
Variations:
- Lemon Blueberry and Almond Tea Loaf: Add 1 tablespoon of lemon zest to the batter and drizzle the cooled loaf with a lemon glaze made with 1 cup powdered sugar and 2 tablespoons of lemon juice.
- Raspberry and Almond Tea Loaf: Substitute fresh blueberries with fresh raspberries and add 1/2 teaspoon of almond extract to the batter.
- Chocolate Chip and Almond Tea Loaf: Substitute fresh blueberries with chocolate chips and add 1/2 cup of chopped almonds to the batter.
Tips and tricks:
- Do not overmix the batter as it can result in a tough and dense loaf.
- Use room temperature ingredients for best results.
- Toss the blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom of the loaf.
Storage instructions:
Store the cooled loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
Slice the loaf and microwave each slice for 10-15 seconds or until warm.
Presentation ideas:
Serve the Blueberry and Almond Tea Loaf on a cake stand or platter and dust it with powdered sugar.
Garnishes:
Garnish each slice with a dollop of whipped cream and a fresh blueberry.
Pairings:
Serve the Blueberry and Almond Tea Loaf with a cup of hot tea or coffee.
Suggested side dishes:
Serve the Blueberry and Almond Tea Loaf with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the loaf is browning too quickly, cover it with foil halfway through baking.
- If the loaf is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
- Always wash your hands before handling food.
- Use separate cutting boards and utensils for raw meat and other ingredients.
- Store leftovers properly to prevent foodborne illness.
Food history:
Tea loaves originated in England in the 19th century as a simple and easy-to-make cake that could be served with tea. They were often made with dried fruit and nuts and were a popular treat for afternoon tea.
Flavor profiles:
The Blueberry and Almond Tea Loaf has a sweet and nutty flavor with bursts of juicy blueberries.
Serving suggestions:
Serve the Blueberry and Almond Tea Loaf as a dessert or a sweet treat for afternoon tea.
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