Blueberry Tea Bread

• 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

1. About 3 hours before serving or early in day:
2. Preheat oven to 350u0b0.
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. Reserve 1 tablespoon corn oil spread for crumb topping.
5. With pastry blender or two knives used scissor-fashion, cut in remaining corn oil spread until mixture resembles fine crumbs.
6. Stir in milk, vanilla extract and egg until flour is just moistened.
7. Gently stir in blueberries; spoon batter into loaf pan.
8. Coarsely chop almonds.
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. Sprinkle crumb topping over batter.
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. Makes 12 servings.

baking powder, salt, cake flour, light corn oil, lowfat milk, sugar, vanilla, egg, blueberries, almonds, ground cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972904 (may not work)