Blueberry Crumble Loaf

Preheat your oven to 350°F and line a loaf pan with parchment paper.

In a medium bowl, sift together the flour, baking powder, cinnamon and salt. Set aside.

In a small bowl, mix the blueberries with 1-2 tbsps of flour until the blueberries are coated. Set aside.

In a small bowl, combine all the crumble ingredients using your fingers, mix together until it resembles coarse wet sand. Set aside in the fridge.

In a separate bowl, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes.

Beat in the eggs and vanilla. Gradually add the dry mixture in. Slowly add in the milk and once the batter comes together, scrape the sides of the bowl. Fold in the blueberries.

Pour half the batter into the prepared pan and sprinkle half of the crumble on top. Repeat with the rest of the batter and crumble. Bake for 60-70 minutes. A toothpick inserted into the center of the loaf should come out clean once ready.

Let loaf cool, then enjoy!