I made this today!

Blueberry Raspberry Struesel Bread!

BREAD:
4 tbsp. butter at room temperature
3/4 c. sugar
1 egg at room temperature
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries
1 c. raspberries

TOPPING:
1 c. sugar
2/3 c. flour
1 tsp ground cinnamon
8 tbsp. butter, cut into pieces

Preheat the oven to 375 degrees F, and grease 2 loaf pans. Cream the butter and sugar until light and fluggy, add the egg and then the milk. Mix until well blended. Add the flour, baking powder and salt together and then stir into the wet mixture. Add the berries and fold gently into the mixture so not to bruise the berries. Divide the mixture between the two loaf pans and set aside. In a separate bowl add the ingredients for the topping and use a pastry blender to cut the butter into the dry ingredients until it becomes a coarse crumb texture. Divide evenly over the filled loaf pans and spread evenly. Place in the pre-heated oven until a knife inserted into the center of the bread comes out clean (approximately 45 minutes). Cool in the pan for 1 hr and then transfer to a cutting board to slice (as I did in the picture) or wrap for later. ENJOY!!!