This delicious bread is very moist and has a wonderful cinnamon streusel topping. It would be great made into muffins too. The only thing I'll do differently next time is use cold butter to cut into the crumb topping. I find any time a recipe calls for softened butter, the streusel kind of gets "lost" on top of the batter. I love a loose, crumbly streusel on breads.
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
1 egg, beaten
1 cup fresh blueberries
Streusel:
2 tablespoons coarsely chopped almonds (optional)
2 tablespoons flour
2 tablespoons sugar
2 tablespoons butter, softened
3/4 teaspoon cinnamon
Heat oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray. In a large bowl, stir together 2 cups flour, sugar, baking powder, baking soda and salt. With a pastry blender, cut in 1/4 cup butter until mixture resembles fine crumbs. Stir in buttermilk, vanilla and egg until dry ingredients are just moistened. Gently stir in blueberries. Spoon into pan. In a small bowl, stir together all topping ingredients; sprinkle over batter in pan. Bake about 65-70 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.
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