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

In large mixer bowl, combine flour, sugar, baking powder, salt, butter, milk and eggs. Blend at low speed until dry ingredients are moistened. Beat at medium speed for 3 minutes. Pour into greased and floured 9x13-inch pan. Arrange blueberries on top and also mix some through the batter. Prepare cinnamon topping, sprinkle over top. Bake at 350°F for 40 to 50 minutes or until cake springs back when touched lightly in center. Cut in squares and serve warm or cold with whipped cream or ice cream.

Cinnamon Topping:

1/4 c. sugar
1/2 tsp. cinnamon

Combine sugar and cinnamon. Sprinkle over batter.

Submitted by: Melanie Rabeni