1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
1/4 c. butter, softened
1 egg
1/2 c. milk
3 c. fresh or frozen blueberries

TOPPING:

1/3 c. flour
1/2 c. brown sugar, firmly packed
1/2 tsp. cinnamon
1/4 c. butter
1/4 c. walnuts, chopped

Heat oven to 350 degrees. Grease and flour 10 inch tube pan. Lightly spoon flour into measuring cup; level off. In small bowl combine 1 1/2 cups flour, baking powder and salt; set aside. In large bowl, beat sugar and butter until light and fluffy. Add egg; beat well. Alternately add dry ingredients and milk to sugar mixture; beat well after each addition. Spread 2/3 of batter into prepared pan; top with blueberries. Carefully spread with remaining batter. In medium bowl, combine all topping ingredients to form crumbs, sprinkle over batter. Bake for 55 to 60 minutes or until cake is golden brown. Cool 10 minutes; remove from pan. Serve warm.