Blueberry Almond Tea Bread

makes 1 generous 9x5x3 loaf.

2 Cups flour
1 Cup sugar
1 TBS baking powder
1/4 tsp. salt
1 1/2 Cup fresh or frozen blueberries (if frozen, do not thaw)
2 eggs
1 banana, mashed with a fork
1/4 tsp. almond extract
1 Cup buttermilk
3 TBS vegetable oil
Topping:
1 TBS sugar
1/8 tsp. cinnamon
dash nutmeg
2 TBS sliced almonds

Preheat oven to 350º. Spray the bottom only of a 9x5x3 loaf pan, or 2 8×4 loaf pans.

Combine flour, sugar, baking powder and salt. Mix well. Gently fold in blueberries, and set aside. In another bowl, beat the eggs gently, add the banana, almond extract, buttermilk, and vegetable oil. Whisk together. Add the wet ingredients to the flour mixture. Stir just to combine- being careful not to overstir. Pour into the prepared baking pan(s).

In a small bowl, combine sugar, cinnamon, nutmeg, and almonds. Liberally sprinkle all over the top of the batter.

Bake for 1 hour. Let cool in the pan for at least 20 minutes before loosening the edges and removing from the pan. Let cool completely. For best results, wrap in plastic wrap and refrigerate overnight before slicing and serving.