BATTER:

4 c. flour
1 tbsp. baking powder
1 tsp. salt
1/2 c. butter
1 1/2 c. sugar
2 eggs
1 1/3 c. milk
2 cans blueberries

TOPPING:

1 c. brown sugar
6 tbsp. flour
1/2 c. butter
1 tbsp. cinnamon
1 c. nuts

Cream butter and sugar. Beat in eggs. Alternate dry ingredients and milk. Fold in blueberries. Pour in greased 9x13 inch pan.

Mix topping ingredients. Blend with pastry cutter. Then add nuts. Sprinkle on coffee cake. Bake 375 degree oven 45-50 minutes. Serve warm!