Serves 12

Topping
1/3 cup flour
1/4 cup butter (1/2 stick) room temperature
1 cup flaked coconut
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon

Cake
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, (1 stick) room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
2 1/2 cups fresh blueberries, or frozen unthawed

For the topping, combine flour, butter, coconut, brown sugar, and cinnamon in a medium bowl.  Mix until moist and crumbly.  Set aside.

Preheat oven to 375.  Butter and flour 13X9X2-inch baking pan.  Sift 2 cups of flour, baking powder, and salt into a small bowl.  Using electric mixer, beat 1/2 cup of butter in a large bowl until fluffy.  Add vanilla extract and mix again. Gradually add 1 cup sugar, beating until well blended.  Add eggs 1 at a time, beating to blend after each addition.  Mix dry ingredients into the batter alternating with milk, 3 additions each. 

Pour half of the batter into the bottom of the pan.  spread it out evenly and sprinkle blueberries over the top.  Sprinkle 1/2 cup of the topping mixture on top of the blueberries. Pour and spread remaining batter on top.  Sprinkle topping evenly over batter.  Bake until tester inserted into center comes and clean and topping is golden brown, about 40 minutes.  Cool cake.  Serve warm or room temperature.