Strawberry and blueberry streusel loaf

Instructions

1. Preheat oven to 180°C. Lightly spray a 9cm x 23cm (base measurement) loaf tin with oil and line the base and two long sides with baking paper, allowing paper to extend 5cm over the edges.
2. Use your fingertips to rub the canola spread into the plain flour until the texture resembles fine breadcrumbs. Stir in the raw sugar and almond.
3. Whisk the yoghurt, egg and milk in a medium bowl until smooth.
4. Sift the self-raising flour and bicarbonate of soda into a bowl. Stir in the caster sugar until combined. Make a well in the centre and stir in the yoghurt mixture until just combined. Fold through the blueberries. Spoon into the prepared tin and sprinkle over the almond crumble mixture.
5. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin for 5 minutes. Turn onto a wire rack to cool.