Blueberry Coffee Cake
In mixing bowl combine flour, sugar, baking powder and salt. Add eggs, oil, milk and vanilla. Beat until smooth. Fold in blueberries. Pour into greased 2-quart mold. Combine crumb toping ingredients and sprinkle on top of batter. Place in slow-cooking pot. Cover mold with 4 or 5 paper towels. Cover pot and cook on high 3 to 4 hours. Cool on rack for 5 minutes. Remove from mold. Serve warm. This dense blueberry coffee cake tastes great and would be ideal for Sunday brunch.