3/4 c. sugar
1/4 c. oil
1 egg
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. blueberries, well drained

Cream together the sugar, oil, and egg until lemon colored. Stir in milk, thoroughly. Sift together the flour, baking powder, and salt and stir into creamed mixture.

Gently fold into blueberries. Spread batter into a greased and floured 9 x 9 inch square pan. Sprinkle with topping. Bake at 375 degrees for 45 to 50 minutes.

TOPPING:

1/4 c. butter
1/2 c. sugar
1 1/3 c. flour
1/2 tsp. cinnamon

Melt butter. Stir in sugar, flour and cinnamon. Crumble over cake batter.