3 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 pint fresh blueberries
2 eggs
1 cup milk
1/2 cup oil
2 tsp. pure vanilla extract

Crumb Topping:

1 cup flour
1/3 cup sugar
1 tsp. cinnamon
3/4 stick butter

Pre heat oven to 350 degrees F. Grease a 10" spring form pan with shortening. In a large bowl sift and combine flour, sugar, baking powder, baking soda and salt. Add blueberries and toss to coat. In a small bowl, combine eggs, milk and oil. Stir until well blended. Set aside. Prepare the crumb topping. In a medium bowl, combine sugar, flour and cinnamon. Cut in the butter until the mixture is coarse and crumbly. Set aside. Fold egg mixture into the flour/blueberry mixture. Fold just until incorporated. Don't over mix. Pour the batter into the greased pan and sprinkle with topping. Bake for 40 minutes or until cake springs back lightly to the touch