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For the bread:
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Preheat oven to 350u00b0F. In a large bowl, combine the flour, sugar, salt, and baking powder. Whisk together so that the ingredients are mixed well. Mix in the oil, egg, and milk in a small bowl and pour that mixture into the dry ingredients. Using a hand mixer, mix all the ingredients together. Fold in the blueberries with a rubber spatula. Pour the bread dough mixture in an 8 1/2 X 3-inch rectangular loaf pan.
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For the topping:
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In a small bowl combine the brown sugar, flour, cold butter, and cinnamon. Mix with a fork and sprinkle on top of the bread mixture. Baked for 25-30 minutes. When finished, allow to completely cool before cooking as French toast.
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For the blueberry sauce:
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In a medium sauce pan, combine blueberries, water, orange juice, and sugar. Bring that to a slight boil. In a small bowl combine the cold water, cornstarch, and vanilla extract and mix thoroughly. Add the cornstarch mixture to the blueberry mixture and it will begin to thicken. Turn off the oven and allow to cool, continuing to stir.
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For the egg dip:
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Whisk together the eggs, milk, sugar, and cinnamon. Cut pieces of the blueberry bread and take one piece and dip in the egg mixture on both sides. Don't let the bread to soak up much of the egg mixture. In a small pan or griddle, add 1 tablespoon of butter and allow it to melt. Take the piece of French toast and place in the small pan and cook for 3 minutes on both sides or until cooked to preferred liking.
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When finished, pour some of the blueberry syrup and enjoy!
