Preheat oven to 375 degrees and butter and flour a 9x9 baking dish.
In a large mixing bowl, cream together sugar and shortening.
Stir in vanilla, egg and milk until combined.
Sift together flour, baking powder and salt.
Add dry ingredients into the wet ingredients and stir until just combined.
Be careful not to over-mix the batter.
Gently fold in the blueberries.
Pour batter into prepared 9x9 baking dish.
In a medium bowl, combine remaining sugar, flour, cinnamon and butter.
Blend together with a fork until all of the ingredients are crumbly.
Sprinkle the cinnamon mixture over top of the cake batter.
Bake for 45-50 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Notes
Patience is Key!: When baking is complete, let it cool before consuming or freezing.
Quality Matters: Incorporating high quality ingredients makes a huge difference!
Double Check Measurements: Double check the quantity of each ingredient before inserted. Failure to use proper measurements can change the consistency of the batter and make the baking difficult.
Alternate Berries: Cherries, cranberries and blackberries are all wonderful ideas for substitutions if you are not a big fan of blueberries.
Level Off Your Ingredients: When measuring out ingredients, level them off with a knife for accurate results.
It Pays to Glaze: If you're looking to top off this recipe with just a little something extra, lightly drizzle vanilla glaze over the top!