Blueberry Tea Bread - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0.
Grease two (9 x 5-inch) loaf pans with nonstick cooking spray.
In large bowl mix baking powder, salt, 3 cups 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 pans.
Coarsely chop almonds.
In small bowl, with fork, mix almonds, 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; remove from pans and finish cooling on wire rack.