topping
1/3 cup flour
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup butter
cake
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 egg
1 teaspoon vanilla
1/2 cup milk
2 cups fresh blueberries
Mix the flour, sugar, and cinnamon together in a small bowl. Toss the
mixture with 1/4 cup butter to make the crumb topping; set aside. Mix the flour, baking powder and salt together; set aside. In a large mixing bowl, mix the sugar, butter, egg and vanilla together. Add the milk, alternately with the flour mixture. Stir just until blended. Stir in the blueberries. Pour the batter into a greased and floured 9 inch square or round cake pan. Sprinkle the crumbs over top; bake in a preheated oven at 375 degrees for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes before removing the cake from the pan. This
recipe can be doubled for a 9 inch by 13 inch cake pan. Allow about 5
additional minutes of baking time.