Blueberry Tea Bread

• 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

1. Preheat oven to 350u0b0.
2. Grease two (9 x 5-inch) loaf pans with nonstick cooking spray.
3. In large bowl mix baking powder, salt, 3 cups 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 pans.
8. Coarsely chop almonds.
9. In small bowl, with fork, mix almonds, 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; remove from pans and finish cooling on wire rack.

baking powder, salt, cake flour, sugar, light cornoil, milk, vanilla, egg, blueberries, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=602666 (may not work)