• 3/4 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 2 tbsp finely grated orange rind
• 1/2 tsp almond extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1 cup dried blueberries
• 1/2 cup sliced almonds, toasted
  
  topping:
• 2 tbsp sliced almonds
• 1 tbsp sugar

• in a large bowl, beat together butter with sugar until light and fluffy
• beat in eggs, 1 at a time, beating well after each addition
• beat in orange rind and almond extract
• in seperate bowl, whisk together flour, baking powder, baking soda and salt
• stir into butter mixture alternatively with milk, making 3 additions of dry ingredients and 2 of milk
• stir in bluberries and almonds
• spread batter in greased and parchment paper-lined 9x5 inch loaf pan
• topping: sprinkle evenly with almonds and sugar
• bake in centre of 350 f oven for about 1 hour or until cake tester inserted in centre comes out clean
• let cool in pan on rack for 15 minutes
• turn out onto rack; let cool completely

this loaf seemed to be the favourite among all the loafs at the brunch.