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Ingredients:

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick), at room temperature
1 cup sugar
2 large eggs
1 cup milk
2 1/2 cups fresh blueberries (or 1 12-oz. package, frozen)

Topping:

1/3 cup all-purpose flour
1/4 cup butter (1/2 stick), at room temperature
1 cup flaked sweetened coconut
1/2 cup golden brown sugar (packed)
1 teaspoon cinnamon

Procedure:

Combine topping ingredients in medium bowl. Mix until moist and crumbly. Set topping aside.

Preheat oven to 375°F. Butter and flour 9x13x2-inch baking pan. Sift 2 cups flour, baking powder and salt into a small bowl. Using electric mixer, beat remaining stick of butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until well blended. Add eggs one at a time, beating to blend after each addition. Mix dry ingredients into batter alternately with milk in 3 additions of each. Fold in blueberries.

Transfer cake batter to prepared baking pan. Sprinkle topping evenly over batter. Bake cake until tester inserted into center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly before serving.