Glazed Almond, Lemon & Blueberry Loaf - cooking recipe

Ingredients

1/2 cup sliced almonds, divided
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon peel
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar, divided
3 large eggs
2/3 cup milk
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
3 tablespoons fresh lemon juice

Preparation

Finely chop all but 2 Tbsp. of the almonds. Combine flour, baking powder, salt, lemon peel and chopped almonds; set aside. Cream butter with 1-1/4 cups sugar in an electric mixer until light and fluffy. Beat in eggs 1 at a time, scraping down bowl between additions. Beat flour mixture into butter mixture alternately with milk, beginning and ending with flour. Fold in blueberries.
Spoon batter into parchment-lined and greased 9 x 5-inch loaf pan. Bake in a 325\u00b0F oven until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minute.
Meanwhile, stir together 1/4 cup sugar and lemon juice; set aside. Pierce top of hot loaf several times with a toothpick. Pour sugar mixture over loaf in pan. Sprinkle with reserved sliced almonds. Cool 30 minute in pan. Remove from pan and cool completely.