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

Cream butter in mixing bowl, gradually add sugar, beating well. Add egg and beat well. Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Fold in blueberries. Spoon batter into greased, floured 9 inch springform pan. Sprinkle with streusel. Bake at 375 degrees for 40 to 45 minutes or until lightly browned. Cool in pan for 10 minutes. Loosen edges of cake with a knife and remove rim from springform pan. Serve warm.

STREUSEL:

1/2 c. firmly packed brown sugar
3 tbsp. all purpose flour
1 tbsp. ground cinnamon
3 tbsp. butter
1/2 c. finely chopped pecans

Combine brown sugar, flour and cinnamon in bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Stir in pecans.