3/4 c. sugar
1/4 c. vegetable 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 sugar, oil and egg until lemon colored. Stir in milk, thoroughly.

Sift together flour, baking powder and salt into creamed mixture. Gently fold in blueberries.

Spread batter into greased and floured 9x9 inch baking pan. Sprinkle with topping. Bake 45-50 minutes at 375 degrees. Serve warm.

TOPPING:

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

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

Makes 9-12 servings.