2cupsblueberriesfresh or frozen, thawed and drained
1/4cupsugar
2tablespoonscornstarch
1/2teaspoonlemon juice
Bread Ingredients
1/3cupbuttermelted
1cupsugar
2eggs
1/2cupmilkI used skim
1 1/2cupsflour
1teaspoonbaking powder
1teaspoonsalt
2teaspoonsvanilla
Crumble Ingredients
2 1/2tablespoonsbuttermelted
1/3cupflour
1/3cupsugar
1/3cupalmond paste
Instructions
Preheat the oven to 350 degrees and grease a 9-by-5-inch loaf pan.
To make the pie filling, combine the filling ingredients in a small saucepan over medium-high heat. Cook for about 10 minutes, stirring regularly, until the mixture thickens. Remove it from heat and set it aside.
For the batter, beat together the butter, sugar, eggs and milk, and then beat in the rest of the bread ingredients until it is smooth. Fold in the blueberry filling and pour the batter into the prepared pan. (Leave the mixture swirled rather than mixing it completely for a pretty finished look.)
In another bowl, combine the ingredients for the crumble, mixing with a fork. Break the mixture into pieces and sprinkle it evenly over the top of the bread.
Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out with just a moist crumb but not unbaked batter.
Cool completely in the pan before removing. Slice it, and then store the bread in an airtight container.