Blueberry Crumb Loaf *

3/4 cup sugar
2 tsp cornstarch
1 Tbsp lemon juice
2 cups blueberries, fresh or frozen (thawed)
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
Zest of 1 lemon
1 stick plus 1 Tbsp butter, cut into cubes
1 1/2 Tbsp powdered sugar

Preheat oven to 375.  Coat loaf pan with nonstick spray.  In small bowl, combine 1/4 cup sugar and cornstarch.  Stir in lemon juice.  Add blueberries and gently toss to combine.  Set aside.  In large bowl, combine flour, remaining 1/2 cup sugar, baking powder and salt.  Add egg, vanilla, lemon zest and cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.  Spread 2/3 of the batter into the prepared baking dish.  Spread blueberry mixture evenly over the bottom layer.  Sprinkle with remaining 1/3 of the batter and powdered sugar.  Place into oven and bake until lightly browned, about 35-40 minutes.  Let cool slightly before cutting. 

Serves 8