Blueberry Crunch Cake

I found this recipe in the August/September 1998 Taste of Home magazine.  I've been wanting to make it.  The recipe was in the "Men Who Run the Range" section.  The gentleman featured was 94 at the time!

I made this for dessert last night with ALOT of help from my daughter, Kelly, and my grandkids, Austin and Samantha.

It is so delicious!  The crumb mixture for the middle and top was so yummy!  I've been wanting blueberry stuff so this helped satisfied the craving!

Blueberry Crunch Cake
CRUMB TOPPING:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
1/3 cup finally chopped pecans
1/3 cup cold butter

CAKE:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
 2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 1/2 cups blueberries

Directions:
In a bowl, combine the first four ingredients; cut in the butter until crumbly.  Set aside.

In a mixing bowl, cream butter and sugar.  Beat in eggs, one at a time.  Stir in vanilla.  Combine flour, baking powder and salt; add to the creamed mixture, alternating with milk. Mix well.

Spoon 2/3 of the batter into a greased 9-inch springform pan.  Sprinkle with 2/3 of the crumb mixture.  Top with blueberries and remaining batter and crumb mixture.

Bake at 350 degrees for 65-70 minutes (took me less) or until a toothpick inserted near middle comes out clean.

Cool for 10 minutes before removing sides of pan.  Dust with confectioners' sugar.