Blueberry Brunch Cake

• FOR THE CAKE:
• 2 cups Flour
• 3/4 cups Sugar
• 2-1/2 teaspoons Baking Powder
• 3/4 teaspoons Salt
• 1/4 cups Vegetable Oil
• 3/4 cups Milk
• 1 whole Egg
• 2 cups Blueberries
• FOR THE TOPPING:
• 1/2 cups Sugar
• 1/3 cups Flour
• 1/2 teaspoons Cinnamon
• 1/4 cups Butter, Softened

1. Preheat oven to 375u0b0F. Grease a 9x9x2 or 8x8x2 pan with butter.
2. For the cake, mix together the flour, sugar, baking powder, and salt. Then add the oil, milk, and egg. Stir well until combined. Gently fold in berries. Pour into greased pan.
3. For the topping, in a separate bowl, mix together sugar, flour, and cinnamon. Using your fingertips, pinch the butter into the flour mixture until little pea-shaped streusel bits form. Scatter over top of batter. Bake for 45 to 50 minutes.
4. Note: I always double this recipe from the get-go. When doubling, you want to use a 9x13 baker. Or, if you have a Pampered Chef deep dish baker, you can use that, too.

cake, flour, sugar, baking powder, salt, ubc, milk, egg, blueberries, sugar, flour, cinnamon, ubc

Taken from tastykitchen.com/recipes/breads/blueberry-brunch-cake/ (may not work)