1. Preheat the oven to 350°F (180°C). Grease and line a 9×5 inches (25x11cm) loaf pan with a strip of baking parchment and set aside. Wash and drain the blueberries and set aside.

 

2. Mix the flour with sugar, and baking powder in a large bowl until well combined. Add the cold butter in small pieces and mix. Rub everything between your fingers until you get nice crumbs. Transfer about 3.5 oz. (100g) of the crumbs to a small bowl, add the chopped almonds and ground cinnamon and mix to combine – this will be your crumb topping. Set aside.

 

3. Mix the milk with the eggs, and vanilla extract in a small bowl until well combined. Pour into the large bowl with the crumbs and mix until just combined – the batter will look quite wet. Dust the blueberries with flours until they are covered completely, add to the bowl with the batter and fold in. Pour the batter into the prepared loaf pan and smooth out the top. Sprinkle with the topping and bake for 55-65 minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down for a while in the pan, then remove and let cool down completely on a wire rack.