Blueberry Crumble Tea Bread
Submitted by PaddyL on June 08, 2009 at 10:53 am

2 oz. (55 g) butter, room temp.
6 oz. (170 g) fine granulated sugar (I used regular gran. sugar.)
1 egg, room temp. (I used large.)
4 fl. oz. (125 ml) milk
8 oz. (225 g) all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
10 oz. (285 g) fresh blueberries (I used frozen.)

Topping:
4 oz. (115 g.) sugar
1-1/2 oz. (45 g.) flour
1/2 tsp. cinnamon
2 oz. (55 g) butter, cut into pieces

Preheat oven to 375F. Grease a 9-inch baking dish. I lined a 9-inch square baking pan with aluminum foil, and lightly greased the foil.

With an electric mixer, cream the butter with the sugar until light and fluffy. Add the egg, beat to combine, then mix in the milk until blended.

Sift over the flour, baking powder, and salt and stir just enough to blend the ingredients. (At this point in the recipe, I was tired, so I just let the KitchenAid mixer take over and probably mixed it a little too much, but the outcome was extremely good any way. And I didn't sift the flour.)
Add the berries and stir. (Here again, the KA took over and the batter turned purple.)
Transfer to the baking dish and smooth out.

For the topping, place the sugar, flour, cinnamon, and butter in a mixing bowl. Cut in with pastry blender, or your fingers, until the mixture, sort of, resembles coarse breadcrumbs. Sprinkle the topping over the mixture in baking dish.

Bake until a skewer inserted in the centre comes out clean, about 45 minutes. Check at 40 minutes.

Serve warm or cold.
This recipe is from a British cookbook by Linda Fraser.