Blueberry Tea Bread

9 x 5 loaf pan
2 teaspoons baking powder
1/2 teaspoon salt
3 cups cake flour (not self-rising)
1 1/2 cups sugar
1/2 cup corn oil spread (reserve 1 tablespoon)
1/2 cup low fat milk (1%)
1 tablespoon vanilla extract
1 large egg
1 1/2 cups blueberries
1 tablespoon slivered almonds

Preheat oven to 350°F, grease pan with nonstick spray. In a large bowl mix all dry ingredients. Use a fork to blend well. Cut in oil, mix well. It will be like fine bread crumbs. Stir in milk, vanilla, and egg until flour is just moistened. Gently stir in blueberries, spoon into loaf pan. Coarsely chop almonds. In a small bowl, with fork, mix almonds, cinnamon, 2 tablespoons cake flour, 2 tablespoons sugar and reserved oil. Stir. It will look like bread crumbs. Sprinkle over batter that you have put into a loaf pan. Bake 1 hour and 20 minutes, or until a toothpick put into the loaf comes out clean. Cool in pan on a wire rack. This will make 12 servings. Happy baking!