Blueberry Coffee Cake

Okay, I have some frozen blueberries to use up :)

Blueberry Coffee Cake
Recipe from Wilmot Orchards

For the cake:
2 cups all-purpose flour
1 cup granulated sugar
4 tsp baking powder
1/8 tsp salt
2 large eggs, beaten
1/2 cup salad oil (*I use canola oil)
1/4 cup whole milk
1 tsp vanilla
2 cups fresh or thawed frozen blueberries, drained
For the streusel topping:
1/4 cup unsalted butter, softened
1/2 cup brown sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
To make the cake:
Preheat oven to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan or a 10-inch round cake pan.
In a mixing bowl, combine flour, sugar, baking powder and salt. Add eggs, oil, milk and vanilla. Stir gently until smooth. Carefully fold in blueberries.
Pour into prepared pan.
For the streusel topping:
Combine all of the streusel topping ingredients and sprinkle evenly over cake batter.
Bake for 55 minutes or until the cake is firm to the touch and a cake tester comes out clean when you insert it into the centre of the cake.
Remove from oven and cool on rack for 5 minutes. Remove from cake pan. Serve warm or at room temperature.
Cake will keep for 2 to 3 days at room temperature.