Busy Day Blueberry Ginger Coffee Cake

4 T. butter, divided

1/2 c. sugar

1 egg

1/4 c. milk

1/2 t. butter vanilla, or regular vanilla

1 c. flour

1 t. baking powder

pinch of salt

1/4 t. ginger

1 c. blueberry pie filling

1/4 c. flour

dash of dried cloves

dash of ginger

dash of freshly grated nutmeg

2 T. cold butter

Cream together the butter and sugar until light and fluffy.  Beat in the egg and vanilla.  Combine the flour, baking powder, salt and 1/4 t. ginger in a small bowl.  Add to the butter mixture alternately with the milk until combined.  Spread into a 9" pie pan that has been treated with baking spray. Add the blueberry pie filling by dollops and use a knife to swirl it into the batter.  

In a small bowl, combine the 1/4 c. flour with the cloves, ginger and nutmeg.  Cut in the butter and sprinkle over the top of the batter.  

Bake in a preheated 350* oven for 30-40 minutes, until a skewer inserted in the center removes cleanly.