Blueberry Muffin Cake

Blueberry Muffin Cake Crumb Topping 3/4 cup sugar 1/3 cup + 3 tbsp. flour 1 tsp ground cinnamon 1/4 cup + 2 tbsp. butter, room temp. Cake 2 cups flour 1/2 cup sugar 1/4 cup butter, room temp. 3/4 cup milk 1 egg 2 1/2 tsp baking powder 3/4 tsp salt 2 cups blueberries Preheat oven to 375 and spray a 9″ Springform pan with nonstick spray. In a medium bowl, combine the crumb topping ingredients with a pastry blender or fork until they are blended. Set aside. In a separate bowl, combine the cake ingredients (minus the blueberries) and mix until smooth. Fold in the blueberries carefully. Spread cake batter into prepared pan. Top with the crumb topping. Place in preheated oven and bake for about 45-55 minutes, or until toothpick comes out clean when inserted in center of cake. Remove from oven and allow to sit for about 10 minutes before removing pan sides. Serve and enjoy!!