blueberries, well drained
butter or margarine
Cream together the sugar, oil and egg until lemon-colored; stir in milk and mix thoroughly.
Sift together the flour, baking powder and salt and stir into creamed mixture; gently fold in the blueberries.
Spread batter into a greased and floured 9 X 9 square baking pan (I just used nonstick baking spray); sprinkle with topping (recipe follows).
Bake in preheated oven for 45 to 50 minutes; serve warm.
For Topping: Melt butter or margarine; stir in sugar, flour and cinnamon.
Crumble over cake batter before baking.