Blueberry Crunch Coffeecake

Position a rack in the lower third of the oven.

Preheat the oven to 350°.

Grease and 8 1/2 x 4 1/2-inch (6 cup) loaf pan. Combine almonds and brown sugar and sprinkle in the bottom of the pan.

Whisk flour, sugar, baking powder, salt and nutmeg together thoroughly in a large bowl.

Add butter and cut butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.

Do not allow the butter to melt or form a blended paste with the flour.

Whisk together in another bowl, egg, milk and vanilla and pour over the flour mixture.

Stir until about three quarters of the dry ingredients are moistened.

Add blueberries. Fold just until the dry ingredients are moistened and the berries are distributed.

Spoon the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean. (Other than the juice from the berries).

Bake 55 to 60 minutes. Cool in the pan on a rack for 5 to 10 minutes.

Loosen the edges if necessary and invert onto the rack.

Serve warm.