Blueberry Tea Bread

Directions

1. 1
   About 3 hours before serving or early in day:
2. 2
   Preheat oven to 350°.
3. 3
   Grease a 9 x 5-inch loaf pan with nonstick cooking spray. In large bowl, mix baking powder, salt, 3 cups cake flour and 1 1/2 cups sugar.
4. 4
   Reserve 1 tablespoon corn oil spread for crumb topping.
5. 5
   With pastry blender or two knives used scissor-fashion, cut in remaining corn oil spread until mixture resembles fine crumbs.
6. 6
   Stir in milk, vanilla extract and egg until flour is just moistened.
7. 7
   Gently stir in blueberries; spoon batter into loaf pan.
8. 8
   Coarsely chop almonds.
9. 9
   In small bowl, with fork, mix almonds, cinnamon, 2 tablespoons cake flour, 2 tablespoons sugar and reserved corn oil spread until mixture resembles coarse crumbs.
10. 10
    Sprinkle crumb topping over batter.
11. 11
    Bake loaf 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.
12. 12
    Makes 12 servings.