Blueberry Crunch Cake

Topping:
1/2 cup brown sugar
1/3 cup flour
1/2 tsp. cinnamon
1/3 cup pecans, finely chopped
1/3 cup cold butter

Cake:
1/2 butter, softened
3/4 cup sugar
2 eggs
2 tsp. vanilla extract
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 1/2 cup blueberries

In a bowl, combine the first topping ingredients; cut in the butter until
crumbly and set aside.

In a mixing bowl, cream butter and sugar; beat in eggs, one at a time.
Stir in vanilla. Combine flour, baking powder and salt; add to the creamed
mixture, alternately with milk and mix well.  Spoon two thirds of the
batter into a greased 9 inch springform pan.  Sprinkle with two thirds of
the reserved crumb mixture.  Top with blueberries and the remaining batter
and crumb mixture.

Bake at 350 for 65 to 70 minutes, or until a toothpick inserted in the
center comes out clean. Cool for 10 mins before removing sides of pan.