* 2 cups and 1-2 Tbsp of sifted, all purpose flour separated
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup (1/2 stick) Earth Balance, softened
* 3/4 cup sugar
* 1 Energ-G egg replacement
* 1/2 cup non-dairy milk
* 1 pint blueberries
* 1/4 cup Earth Balance, softened
* 1/2 cup sugar
* 1/3 cup sifted all purpose flour
* 1/2 teaspoon cinnamon
Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.
Sift together the 2 cups of flour, the baking powder and the salt. Set aside.
Cream the butter and sugar until fluffy, about 3 minutes.
Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk.
Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter).
Fold in to the batter.
Pour batter into the prepared pan. Set aside.
Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
When the cake has cooled, run a knife around the edges and lift the cake out of the pan.