Steal This Blueberry Cake

This cake is worthy of a bit o'crime. And, you can easily find an excuse to indulge any time of day. At 7:30, breakfast begs for coffee cake. 3:00 in the afternoon - a snack. Dessert is served at 6:45. I can't remember where the recipe came from, but we embellished it (with lemon juice on the berries) and simplified it (frozen wild blueberries, smaller & perfect).

Set oven to 350 degrees

Ingredients:
1 1/2 cup frozen wild blueberries
1/2 lemon
1/4 cup canola oil
1 egg
1/2 cup milk
1 1/2 cup flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

Topping:
1/3 cup brown sugar
1 tablespoon flour
pinch salt
1/2 cup oatmeal
1 1/2 tablespoon butter, melted

Blueberries: Put frozen blueberries in small bowl and squeeze lemon juice over. Set aside while you prepare batter and topping.

Batter: In a large bowl, combine flour, sugar, baking powder, and salt by tossing about with a fork. In another bowl, whisk together oil, milk, egg. Pour liquid into dry ingredients and stir together until just combined.

Topping: Place brown sugar, flour, oatmeal, and salt in small bowl and toss together. Pour melted butter over these ingredients and stir together until combined and crumbly. Spoon batter into PAM-ed 8" X 8" baking tin. Smooth out as it will be very thick. Place blueberries evenly on top of batter and then sprinkle topping evenly over blueberries.

 Place in oven and bake for 40- 45 minutes.