Blueberry Crumb Cake

Ingredients

Cake:
1/2 cup (1 stick) butter
1 egg
1/2 cup sugar
1/2 cup whole wheat flour
1-1/2 cups all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 cup buttermilk
2 cups blueberries (I've used fresh and frozen. If using frozen, dust lightly with flour to prevent batter from turning all grey.)

Crumbly Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup butter, softened

Preheat oven to 375.

Cream butter and sugar. Add the egg and mix well. In a separate bowl, combine flours, baking powder, soda, salt, and cinnamon. Add dry mixture to creamed mixture alternately with buttermilk, mixing until smooth. Gently fold in blueberries. Spread batter into a lightly oiled 9x13 baking dish.

To make the topping, combine sugar, flour and cinnamon. Use your fingers to cut the butter in so that mixture resembles sand. Sprinkle over batter. Bake for 30 to 35 minutes until a toothpick inserted in the middle comes out clean.