• Grease 8x4-inch (20x10 cm) loaf pan; line bottom with parchment paper. Preheat oven to 375℉.

Sugar Streusel

• In bowl, combine flour, granulated sugar, brown sugar, cinnamon and salt. Stir in melted butter to make sandy streusel; set aside.

Loaf

• In large bowl, combine flour, sugar, baking powder and salt. Using large-holed side of box grater, grate butter into flour mixture, rubbing it in with fingers. Stir in blueberries.
• In measuring glass, whisk cream and egg until smooth. Using fork, stir in flour mixture, drizzle egg mixture (reserving 2 tbsp) into flour mixture while turning the bowl in two increments. Press dough into a ball.
• Turn out onto generously floured work surface. Pat and roll into 14x6-inch (36x15 cm) rectangle, dusting with more flour as needed. Cut into 12 equal pieces. Brush half with egg-cream mixture and then sprinkle over ½ cup of the streusel. Top with remaining scone pieces.
• Arrange layers in prepared pan, standing up lengthwise so they resemble pages in a book. Brush top with the remaining cream mixture and sprinkle with the remaining streusel.
• Bake until top is browned and crunchy and a cake tester inserted into centre of a scone layer comes out clean, about 50 minutes. Let cool in pan 10 minutes, carefully remove to rack and let cool for 10 minutes. Invert onto rack.