Blueberry loaf with Streusel topping

If you are anything like me, you have loads of berries left in your freezer from last year, waiting for a special occasion to eat them. Or you have been eating your berries. Either way, this is a simple loaf that is amazingly tender.

1. Preheat oven to 375F
2. Grease a loaf pan. If you want to make sure to have no issues with removing it from the pan, you can place a piece of parchment paper on the bottom of the pan.

For the streusel topping:
45g/6tbsp flour
35g/3tbsp brown sugar
25g/2tbsp butter
25g/1/4c quick oats

1. Combine flour, brown sugar, and oatmeal.
2. Cut butter into mixture. It should be crumbly when you are finished, with small pieces of butter remaining. You do not want to blend it together into a paste. Set aside.

For the blueberry loaf:
300g/2c flour
225g/1c sugar
1.5tsp baking powder
1/2 tsp cinnamon
200g/1c butter
175ml/3/4c milk
2 eggs
1 tsp vanilla
2c blueberries

1. Sift together flour, sugar, baking powder, and cinnamon.
2. Add butter and cut through. As with the streusel topping, make sure that you do not blend into a paste. You should have a course texture with small pieces of butter left throughout your mixture. Set aside.
3. Combine milk, eggs, and vanilla. Blend together well, making sure you have a good mixture.
4. Add to dry ingredients and only mix long enough to moisten the dry ingredients. The less you mix this batter the better, as this will give you a more tender product.
5. Fold in blueberries. Put batter in pan and spread streusel mixture across the top.
6. Bake for 60-65 minutes or until a toothpick or metal skewer can be inserted and come out dry.