This cake is very moist and delicious! Fresh blueberries picked this time of year make it especially wonderful!  Enjoy!!

 

 

BATTER:

  • 3/4 c. sugar
  • 1/4 c. vegetable oil
  • 1 egg
  • 1/2 c. milk
  • 2 c. flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 2 c. blueberries, well drained

TOPPING:

  • 1/4 c. butter
  • 1/2 c. sugar
  • 1/3 c. flour
  • 1/2 t. cinnamon

Cream together sugar, oil and egg until it is lemon colored, then stir in the milk.

Sift together the flour, baking powder, and salt. Stir into creamed mixture. Gently fold in blueberries. Spread batter into greased and floured 9×9 square inch pan.

Combine the topping ingredients with a fork, then crumble over the cake batter. Bake for 45-50 minutes at 375 degrees.

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