Recipe for blueberry-frangipane toast with berry compote


Serves 8


½ cup almond meal or very finely ground almonds
1 tablespoon flour
¼ cup honey
tablespoons butter, at room temperature
1 egg
½ teaspoon vanilla extract

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1. In a food processor, combine the almond meal or almonds, flour, honey, butter, egg, and


2. Work the mixture until it forms a smooth, creamy paste.


3 tablespoons butter
2 tablespoons honey
2 tablespoons lemon juice
3 cups mixed berries (such as raspberries, blackberries, and blueberries)
4 fresh basil leaves, cut into fine strips

1. In a saucepan over medium heat, melt the butter. Stir in the honey and lemon juice.

2. Add the berries and cook, stirring gently, for 3 minutes or until the mixture is warm and the juices begin to flow. Stir in the basil.


Butter (for pan)
cups flour
1 teaspoon baking powder
½ teaspoon salt
cup butter, melted
1 cup sugar
Grated rind and juice of
1 lemon
2 eggs
½ cup milk
1 heaping cup fresh or
frozen blueberries

1. Set the oven at 350 degrees. Lightly butter an 8½-by-4½-inch loaf pan. Line it with parchment paper that comes about 2 inches above the long sides. Butter the paper.

2. In a bowl, whisk the flour, baking powder, and salt to blend them.

3. In an electric mixer, beat the butter, sugar, lemon rind and juice, and eggs. With the mixer set on low speed, blend in the flour mixture alternately with the milk, beginning and ending with flour. Remove the bowl from the stand. Fold in the blueberries. Scrape the batter into the pan.

4. Bake for 55 to 60 minutes or until a skewer inserted into the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out and set right side up on a wire rack; cool.

5. Turn on the broiler. Set an oven shelf about 8 inches from the element.

6. Cut the blueberry bread into

1-inch-thick slices. Place cut sides up on a rimmed baking sheet. Spread the top sides with 1 tablespoon frangipane per slice. Broil for 3 minutes or until golden. Serve with berry compote on the side.  Adapted from Miel
“Brasserie Provencale”