Alaskan Blueberry Coffee Cake

Several years ago, I stumbled across a very short, fat cookbook called The Magic Muffin Tin. If you like to bake, I highly recommend this book. There are 1000 pages, one recipe on each page, and it isn't just muffins. It also lists donuts, scones, popovers, biscuits, cobblers, etc, and lots of matching sauces and spreads.
This coffee cake recipe is one of my go-to recipes, because I usually have everything on hand and it is easy to do. I think it is much better served warm from the oven.

Alaskan Blueberry Coffee Cake (via The Magic Muffin Tin, 1998)

Topping:
1/3 Cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 tsp ground cinnamon
1/4 cup chilled butter or margarine

Batter:
1 1/2 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1 tsp salt (I used about a half)
1 large egg
1/4 cup canola oil (I used grapeseed)
3/4 cup milk
1 1/2 cups fresh blueberried, divided

Preheat oven to 375* and put the rack in the center of the oven. Grease and flour a 9 x 9 baking pan (I used a slightly smaller pan and increased the cooking time until done).
To make the topping: in a small bowl, combine the flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles course crumbs. Set aside.

To make the batter, blend together the flour, sugar, baking powder, and salt in a large bowl. In a medium bowl, beat the egg until foamy befor adding the oil and milk. Fold in 1 cup of blueberries (*I didn't add them here). Combine the two mixtures, blending until the dry ingredients are just moistened (*I added the blueberries here, instead).

Spread the batter into the prepared pan. Sprinkle on the topping mixture and top with the remaining 1/2 cup blueberries. Bake for 25-30 minutes (or until done in the middle if you use a smaller pan). Cool on wire rack for 5-10 minutes before serving.