Lightly grease bottom of 9” x 12” cake pan. Cut a 12 x 21” piece of wax paper large enough to cover bottom of pan and have 3-4” out on each side on baking pan for lifting. Place wax paper on bottom then lightly grease again and dust with flour.

Sift flour, baking powder and salt together, set aside.

Cream together the butter and sugar in large bowl of mixer. Add eggs 1 at a time, then vanilla. Beat until fluffy, about 5 minutes.

At low speed, beat in flour (1/3) alternately with sour cream or yogurt (1/2) beginning and ending with flour. Beat until smooth, about 2 minutes.

Gently fold in the blueberries.

Put all the ingredients for crumb topping together in a large bowl and mix together with your hands until crumbles resemble the size of peas. Do not over mix.

Put half of batter in pan, sprinkle with half of topping. Pour over remaining batter, then sprinkle remaining topping.

Bake for 35 - 45 minutes or until the center bounces back when touched lightly or a toothpick inserted in center comes out clean.

Cool on rack for 5- 10 minutes before lifting out the cake.

Submitted by: Dale