Blueberry Boy Bait Cake

This is a very good cake with fresh blueberries in it.
If using frozen blueberries, do not let them thaw,
as they will turn the batter a blue-green color.

Blueberry Boy Bait Cake
Cake Ingredients:
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup milk
1/2 cup blueberries, fresh or frozen

Topping:
1/2 cup blueberries, fresh or frozen
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Directions:
For the Cake:
Adjust an over rack to the middle position
and heat the oven to 350 degrees.
Grease and flour a 13 by 9-inch baking pan.
2.Whisk 2 cups flour, baking powder,
and salt in a medium bowl.
With an electric mixer on medium-high speed,
beat the butter and sugars until fluffy, about 2 minutes.
Add the eggs, one at a time, beating until just incorporated.
Reduce the speed to medium and beat in the flour mixture
and the milk alternately in two batches until incorporated.
Toss the blueberries with the remaining 1 teaspoon flour.
Using a rubber spatula, gently fold in the blueberries.
Scrape the batter into the prepared pan.

Directions:
For the Topping:
Scatter the blueberries over the top the batter.
Stir the sugar and cinnamon together in a small bowl
and sprinkle over the batter.
Bake until a toothpick inserted in the center
of the cake comes out clean, 45 to 50 minutes.
Cool the cake in the pan for 20 minutes,
then turn out and place on serving platter,topping side up.
Serve warm or at room temperature.
The cake can be served at room temperature for up to 3 days.