A simple cinnamon-accented streusel topping crowns this moist bread. Be careful not to crush the blueberries when folding them into the batter.
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, chilled, cut up
2/3 cup buttermilk
2 teaspoons vanilla extract
1 egg, beaten
1 cup fresh blueberries
2 tablespoons coarsely chopped almonds
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons butter, softened
3/4 teaspoon ground cinnamon
1. Heat oven to 350°F. Grease 9x5-inch loaf pan or spray with nonstick cooking spray. In large bowl, stir together 2 cups flour, 1 cup sugar, baking powder, baking soda and salt. With pastry blender, cut in 1/4 cup butter until mixture resembles fine crumbs.
2. Stir in buttermilk, vanilla and egg until dry ingredients are just moistened. Gently stir in blueberries. Spoon into pan.
3. In small bowl, stir together all topping ingredients; sprinkle over batter in pan.
4. Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack.
1 (16-slice) loaf
PER SLICE: 175 calories, 5.5 g total fat (3 g saturated fat), 3 g protein, 29 g carbohydrate, 25 mg cholesterol, 185 mg sodium, 1 g fiber