Almond Streusel Blueberry Tea Loaf

2 T sifted cake flour [not self-rising flour]
2 T sugar
1/2 teaspoon ground cinnamon
1 T chopped almonds
1/2 cup unsalted butter, divided
1 1/2 cups fresh or frozen blueberries
3 cups sifted cake flour, divided [not self-rising flour]
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 T vanilla extract

Preheat over to 350 degrees F.

Combine 2 tablespoons cake flour, 2 tablespoons sugar, cinnamon and chopped almonds. Add 1 teaspoon butter, stirring until crumbly. Set almond mixture aside.

Combine blueberries and 2 tablespoons flour, tossing gently to coat; set aside.

Combine remaining cake flour, baking powder and salt in a mixing bowl; cut in remaining butter with a pastry blender until mixture is crumbly. Combine milk, egg and vanilla, stirring well. Add to flour mixture, stirring until dry ingredients are moistened. Add blueberry mixture, stirring gently (batter will be thin and lumpy). Pour batter into a greased and floured 9-by-5-inch loaf pan and sprinkle almond mixture evenly over batter.

Bake for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove loaf from pan, and let cool completely on wire rack.