Preheat the oven to 350.
Grease and flour a 9x5 inch loaf pan and set aside.
In a bowl, mix the egg and sugar with a spoon or whisk until lighter in color and combined--just a minute or so.
Add the butter, sour cream and vanilla and mix well.
In another bowl, mix the 2 cups of flour, baking powder and salt and toss the berries in the flour to coat them well.
Add the sour cream mixture to the flour and mix until just combined and no pockets of flour remain. Your batter will be very thick!
Transfer the batter to your loaf pan and then make the crumble topping:
Mix the remaining 1 tablespoon flour, pecans and brown sugar together in a bowl. Add the cold butter and crumble it with your fingers or with two knives until it's the size of small peas. Sprinkle all of the crumble over the bread.
Bake in the center of your oven for about one hour or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan 5-7 minutes then use a knife to loosen the edges; turn out onto a cooling rack to cool completely. Great served at room temperature, or you can freeze it and rewarm to serve later.