2 c. blueberries, drained well (may substitute frozen ones, unthawed)
4 c. flour, divided
1/2 c. boiling water
4 tbsp. butter
1 c. fresh orange juice
2 eggs, slightly beaten
2 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

TOPPING:

4 tbsp. granulated sugar
4 tbsp. flour
2 tsp. cinnamon
4 tbsp. butter, chilled

Preheat oven to 325 degrees. Grease 2 (9 x 5 inch) loaf pans. Sprinkle blueberries with 2 tablespoons flour. Toss gently, set aside. Place boiling water in bowl. Add butter, stir until melted. Add orange juice, eggs, and sugar. Mix well. Stir in remaining flour, baking powder and baking soda and salt.

Fold in blueberries. Pour into greased pans. Combine sugar, flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter in loaf pans. Bake at 325 degrees for 1 hour or until pick in center comes out clean. Cool 10 minutes, then remove from pans.