2 c. blueberries, drained well
4 c. all-purpose flour, divided
1/2 c. boiling water
4 tbsp. (1/2 stick) 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. all-purpose flour
2 tsp. ground cinnamon
4 tbsp. butter, chilled (1/2 stick)

Preheat oven to 350 degrees. Grease 2 (9 x 5 inch) loaf pans. Sprinkle blueberries with 2 tablespoons flour. Toss gently; set aside.

Place boiling water in large bowl. Add butter; stir until melted. Add orange juice, eggs and sugar. Mix well. Stir in remaining flour, baking powder, baking soda and salt. Fold in blueberries. Pour into prepared loaf pans.

Combine sugar, flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter in loaf pan. Bake at 325 degrees for 1 hour or until pick inserted in center comes out clean. Cool 10 minutes.