2 c. flour
2 1/2 tsp. baking powder
1/3 c. butter, softened
3/4 c. sugar
1 egg
1/2 tsp. vanilla
3/4 c. milk
3 c. blueberries

TOPPING:

1/2 c. flour
1/2 c. sugar
1/2 tsp. cinnamon
1/3 c. butter, softened

Sift dry ingredients together and set aside. In mixer bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating after each addition until incorporated. Spoon batter into well greased and floured 9 inch springform pan, smoothing the top. Sprinkle blueberries on top.

For topping, combine flour, sugar and cinnamon in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over blueberries. Bake cake in preheated 375 degree oven for 55-65 minutes or until cake is firm in center and cake tester comes out clean. Let cool 10 minutes, then remove sides of pan. Serve warm or cold, cut in wedges. Makes 12 servings.