For The Cake:
6 Tablespoons of Butter
1 cup and 2 Tablespoons Sugar
2 eggs
1 cup of milk or milk alternative
3 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground ginger
4 1/2 cups of fresh or thawed whole blueberries
For the Topping:
3/4 cup of sugar
1/2 cup of flour
1/4 teaspoon of cinnamon
6 Tablespoons of butter
Preheat oven to 375. Grease a 9 x 13 (Lasagna) glass baking dish. Melt the butter and combine with the sugar, beat in the eggs. Mix together the flour, baking powder, salt, and ginger. Gently mix in half of the flour mix, gently mix in the milk, then gently mix in the remaining flour mix. Fold in the Blueberries. Spread in the greased baking dish.
In a food processor pulse the topping mixture till pea sized and sprinkle evenly on top of the cake batter.
Bake for 35-45 minutes, till the top is lightly browned.
