• Preheat oven to 350°F.

Cake Batter

• In a large mixing bowl, combine granulated sugar, melted butter, milk, egg, and vanilla.
  ¾ cup granulated sugar, ⅓ cup butter, ½ cup milk, 1 egg, 2 teaspoons vanilla
• Place flour over the top of the mixed ingredients. Sprinkle baking powder and salt over the flour. Start by mixing the dry ingredients together, and then mix into the wet ingredients. Stir just until the flour is mostly mixed in. It's okay to still have a bit of flour remaining.
  2 cups flour, 2 teaspoons baking powder, ½ teaspoon salt
• Fold in the blueberries. While folding the berries in, you'll finish stirring all the flour into the batter.
  2 cups blueberries
• Place batter in a greased 8x8 inch baking dish.

Topping

• In a separate bowl, combine flour, brown sugar, melted butter, cinnamon, and salt. Stir until the mixture is smooth and thick.
  ½ cup flour, ⅓ cup brown sugar, 4 tablespoons butter, 1 teaspoon cinnamon, ⅛ teaspoon salt
• Use your hands to grab a few tablespoons at a time and crumble between your fingers. Let the uneven crumbs fall over the top of the cake batter.
• Bake in preheated 350°F oven for 50-60 minutes until a toothpick inserted in the center comes out clean and the top is golden brown and the cake is fully baked through.
• Remove from oven and allow to cool before serving.
• Once cooled, cover and store at room temperature for up to 3 days.