Blueberry Tea Bread

Preheat oven to 350°.

Grease a 9 x 5-inch loaf pan with nonstick cooking spray. In large bowl, mix baking powder, salt, 3 cups cake flour and 1 1/2 cups sugar.

Reserve 1 tablespoon corn oil spread for crumb topping.

With pastry blender or two knives used scissor-fashion, cut in remaining corn oil spread until mixture resembles fine crumbs.

Stir in milk, vanilla extract and egg until flour is just moistened.

Gently stir in blueberries; spoon batter into loaf pan.

Coarsely chop almonds.

In small bowl, with fork, mix almonds, cinnamon, 2 tablespoons cake flour, 2 tablespoons sugar and reserved corn oil spread until mixture resembles coarse crumbs.

Sprinkle crumb topping over batter.

Bake loaf 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.

Makes 12 servings.