#1383 - Cinnamon Blueberry Cake

(by Shirley McNevich)

1/4 cup canola oil
1 egg
1 tsp. vanilla
3/4 cup milk
1/2 tsp. salt
2 1/2 tsp. baking powder
3/4 cup white sugar
2 cups flour
2 cups fresh blueberries
Topping: 1 cup white sugar; 2 tsp. cinnamon; 2/3 cup flour; 1/2 cup softened Parkay margarine

In a mixer add canola oil, egg and 3/4 cup white sugar--beat. Add vanilla--beat. Add salt and baking powder--beat. Add milk slowly--beat. Slowly add flour--beat. Remove bowl from mixer--add blueberries and stir. In a separate bowl add 1 cup white sugar, cinnamon, 2/3 cup flour and softened Parkay--mix with your hands or with a pastry blender until it makes crumbs. Pour batter into a greased and floured 11 x 7.5" glass baking dish. Sprinkle crumbs evenly over the top of the batter. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness.