Cake:
- 1 cup packed brown sugar
- 2/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup butter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh blueberries
- ¼ cup confectioners' sugar for dusting
- Heat oven to 350 degrees F. Coat the pan well with cooking spray.
- For topping: Mix 1 brown cup sugar, 2/3cup flour, and cinnamon in a medium bowl. Cut in ½ cup butter or margarine; topping mixture will be crumbly. Set it aside.
- For the cake: Beat ½ cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition
- Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover it with topping.
- Bake at 350 degrees F for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and sprinkle with confectioners' sugar.