| | Directions | | In a small bowl, cream together oleo and sugar, add egg, mix well. Combine dry ingredients, add to creamed mixture, alternating with milk. Fold in blueberries. Spread in a greased 8x4x2 loaf pan. Topping: Combine flour, sugar and cinnamon. Cut in oleo until mixture looks like course crumbs. Sprinkle over batter. Bake at 350° for 40-45 minutes, until toothpick comes out clean. Cool for 10 minutes remove from pan to a wire rack. Split loaf in half lengthwise, cut each half into thirds. Yields 6 servings. |
|
|
| Ingredients | | - |  | 2 tablespoons soft oleo |
| - | | 1/3 cup sugar |
| - | | 1 egg |
| - | | 1 cup flour |
| - | | 1 teaspoon baking powder |
| - | | 1/4 teaspoon salt |
| - | | 1/4 cup 2% milk |
| - | | 1 cup fresh or frozen blueberries(not thawed) |
| - | | Topping |
| - | | 1/4 cup flour |
| - | | 2 tablespoons white sugar |
| - | | 3/4 teaspoon cinnamon |
| - | | 2 tablespoons cold oleo |
| |
| |
