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

Heat oven to 350 degrees. Grease and flour a 10 inch tube pan. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, beat sugar and butter until light and fluffy. Add egg; beat well. Alternately add dry ingredients and milk to sugar mixture; beat well after each addition. Spread 2/3 of batter into prepared pan; top with blueberries. Carefully spread with remaining batter. Make topping.

TOPPING:

1/3 c. flour
1/2 c. firmly packed brown sugar
1/2 tsp. cinnamon
1/4 c. butter
1/4 c. chopped walnuts

In medium bowl, combine all ingredients to form crumbs; sprinkle over batter. Bake at 350 degrees for 55 to 65 minutes or until cake is golden brown. Cool 10 minutes; remove from pan. Serve warm. Makes 8 servings.