Coffee Cake

Ingredients
2 cups flour
1 cup sugar
4 teaspoon baking powder
1/8 teaspoon salt
2 eggs beaten
1/2 cup canola oil
1/4 cup milk
1 teaspoon vanilla extract
2 cups fresh blueberries

Crumb Topping
1/4 cup softened butter
1/2 cup brown sugar
1/3 cup flour
1/2 teaspoon ground cinnamon

Method
Pre-heat oven to 350°F

Grease and flour pans.

For the crumb topping, combine flour, sugar and cinnamon and mix. Add butter in small increments until a sand like texture is reached, and set aside.

In a mixing bowl, combine flour, sugar, baking powder and salt. Crack eggs into a separate small bowl and whip with fork until frothy. Whisk milk and vanilla into eggs. In another small bowl, measure oil. Turn mixer with paddle attachment on low. Stream in egg mixture first and then stream in oil. Mix on low for 1 minute. Fold in fresh blueberries. Put batter into greased and floured pan. Sprinkle top of batter with crumb topping mixture. Bake in oven for 55 mins. Let cool on rack for at least 5 mins, then remove from pan and allow to finish cooling on rack.