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.