Heat oven to 375*. Grease 9" pan, square or round.
Prepare Crumb Topping and set aside:
Cut 1/4 cup margarine or butter into a mixture of 1/2 cup sugar, 1/3 cup flour and 1/2 tsp cinnamon. Mix until crumbly.
Mix together:
2 cups flour
3/4 cup sugar
1/4 cup butter
3/4 cup milk
2 1/2 tsp baking powder
3/4 tsp salt
Beat for 30 seconds. Fold in 2 cups fresh or frozen blueberries.
Spread in pan, sprinkle with topping.
Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
Top with Reg. glaze:
1/2 cup icing sugar
1/4 tsp vanilla
1 1/2 - 2 tsp hot water
Lemon Glaze:
juice from one lemon
with 1/2 icing sugar
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