Blueberry Tea Bread - cooking recipe

Ingredients

2 tsp. baking powder
1/2 tsp. salt
3 c. cake flour (not self-rising)
1/2 c. light corn oil spread (1 stick)
1 c. low-fat milk (1%)
1 1/2 c. sugar
1 Tbsp. vanilla extract
1 large egg
1 1/2 c. blueberries
1 Tbsp. slivered almonds
1/2 tsp. ground cinnamon

Preparation

About 3 hours before serving or early in day:
Preheat oven to 350\u00b0.
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.
Reserve 1 tablespoon corn oil spread for crumb topping.
With pastry blender or two knives used scissor-fashion, cut in remaining corn oil spread until mixture resembles fine crumbs.
Stir in milk, vanilla extract and egg until flour is just moistened.
Gently stir in blueberries; spoon batter into loaf pan.
Coarsely chop almonds.
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.
Sprinkle crumb topping over batter.
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.
Makes 12 servings.