Family Tested & Approved
light corn-oil spread (1 stick), reserve 1 tbls for topping
low-fat milk (1/2% or 1%)
slivered almonds, chopped
In a large bowl, mix baking powder, salt, flour and sugar.
Reserve 1 tablespoon spread for topping. Cut rest of spread into flour mix to make fine crumbs.
Stir in milk, vanilla and egg until just moistened.
Gently stir in blueberries; spoon batter into a 9x5 loaf pan sprayed with PAM.
In small bowl, combine almonds, cinnamon, flour, sugar and reserved spread. Mix with fork until crumbly. Sprinkle over batter.
Bake at 350 for 1 hour and 20 minutes or until loaf tests done with a toothpick.
Cool 10 minutes. Remove from pan and finish cooling on wire rack. Can also be baked in a tube pan.