• Preheat oven to 350 degrees. Prepare 8 1/2 " x 4 1/2" loaf pan by spraying well with cooking spray. May also grease and flour pan or use parchment paper.
• Cream the sugar and oil together and then add egg, milk and vanilla.  Mix wet ingredients together well.
• Whisk your dry ingredients together.  Mix the dry and wet ingredients until just blended.  Don't overmix the bread dough so it will be more fluffy.
• Place blueberries into batter bowl and gently fold them into the batter.  Put the batter into the prepared loaf pan and carefully spread it out evenly. Note:  If using frozen berries leave them frozen and dredge them into a little flour to coat them before adding to the batter.  Frozen blueberries may add more moisture to the bread and make the texture more dense.   I recommend using fresh blueberries if possible.

Streusel topping:

• Place sugar, flour, cinnamon and cold cut up butter in a medium bowl.  Use a fork or a pastry blender to cut the butter into the dry ingredients.  Blend until you have pea size pieces. Cover the top of the bread batter evenly with the topping mix.
• Bake at 350 degrees for 60 minutes or until toothpick comes out clean and streusel topping is golden brown. Let bread cool in pan for 10 minutes and then invert the loaf onto a bread rack to finish cooling.