Alaskan Blueberry Coffee Cake

Jenny S. writes:

This is an absolute favorite in our house, although I've never used genuine Alaskan blueberries. It's so delicious with butter melting on top! I will mention that in our house we watch our sugar intake so I've reduced the amount of sugar used in this recipe, too. What I use is in parentheses following the original amount.

Alaskan Blueberry Coffee Cake
1-1/2 cup flour
3/4 cup sugar (1/3 cup)
2-1/2 tsp baking powder
1 tsp salt
1/2 cup oil
1/4 cup milk
1 egg
1 1/2 cup fresh or frozen blueberries (separate into 1 cup and 1/2 cup)

Topping:
1/2 cup flour
1/2 cup brown sugar, firmly packed ( 1/3 cup, not packed at all)
1/2 tsp cinnamon or more to taste
1/4 cup firm butter

In a medium mixing bowl, blend together the flour, sugar, baking powder, salt, oil, milk, egg, and 1 cup of the blueberries. Beat thoroughly for 30 seconds and spread into a greased round pan. In a separate bowl, combine topping ingredients. Sprinkle over batter and top with remaining berries. Bake in a 375 degree oven for 30-35 minutes, until done. Don't over bake. Serve warm with butter or honey.