Blueberry Crumb Coffeecake

*Topping

½ cup granulated sugar

½ cup all purpose flour

1 teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ cup butter or margarine, cold

*Cake

2 cups all purpose flour

2 teaspoons baking powder

¼ teaspoon salt

¾ cup granulated sugar

½ cup butter or margarine, softened

2 large eggs

1½ teaspoons vanilla extract

½ cup milk

2 cups blueberries

Heat oven to 375*

Grease and flour a 9-inch square-baking pan.

Topping:

In a medium size mixing bowl, stir together sugar, flour, cinnamon, and allspice. With a pastry blender or two knives, cut in butter until crumbly.

Cake:  

In a medium size bowl, combine flour, baking powder, and salt. Set aside. In a larger mixer bowl, beat sugar and butter with electric mixer until fluffy. Beat in eggs and vanilla. Beat until well blended. Add flour mixture alternately with milk, beating until blended after each addition. Fold in blueberries. Spread batter in prepared pan. Sprinkle evenly with topping.

Bake 40 to 45 minutes until a toothpick inserted in center comes out clean. Serve warm. Refrigerate any leftovers.