3/4 c. sugar
1/4 c. vegetable oil
1 egg
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. blueberries, well drained
TOPPING:
1/4 c. butter
1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
Combine with fork or pastry cutter. Crumble over cake batter.
Cream together sugar, oil and egg until lemon colored. Stir in
milk. Sift together flour, baking powder and salt and stir into
creamed mixture. Gently fold in blueberries. Spread batter into
greased and floured 9x9 square pan. Sprinkle with topping. Bake
for 45-50 minutes at 375 degrees.
