BLUEBERRY COFFEE CAKE

CAKE
1 C. Flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 C. Sugar
1 Egg, well beaten
1/3 C. Vegetable oil
1/2 C. Milk
1 Tbsp.lemon Juice
1 C. Blueberries (fresh or frozen)

TOPPING
1/4 C. Flour
1 Tsp. Cinnamon
1/2 C. Chopped Pecans
1/3 C. Brown Sugar
1 Tbsp. Butter, softened

Preheat oven to 375 degrees. Grease 8x8 pan.  Combine dry ingredients for cake and make a well.  Beat together egg, oil, milk and lemon juice and add to well.  Mix until smooth.  Pour into pan and sprinkle with blueberries.
For topping, mix all ingredients until crumbly and sprinkle over top of cake.  Bake 40 minutes. Cool and cut into squares.  Makes 9 servings.