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Set the oven rack in the lower third of the oven. Preheat the
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oven to 350u00b0F. Spray a 121/4 by 81/4 by 11/4-inch baking sheet with
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nonstick cooking spray. Coat with flour and tap out the excess.
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To make the crumb topping: In a large bowl, sift the flour with
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the brown sugar, cinnamon, and salt. Melt the butter in a small
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saucepan; let cool for 2 minutes. Pour the melted butter over the
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flour mixture. Work the mixture with your fingertips to press
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into nice large crumbs; set aside.
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To make the cake: In a large bowl, stir together 11/2 cups of the flour, the baking powder, and salt; set aside.
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In a medium bowl, whisk together the milk, granulated sugar, oil, egg, and vanilla and add to the flour mixture. Stir until the flour is absorbed. Using a small offset spatula, spread the batter over the prepared pan.
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In a medium bowl, toss the blueberries with the remaining
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1 tablespoon of flour. Sprinkle evenly over the cake. Scatter the
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crumb topping over the top; it will completely cover the berries.
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Bake, rotating the pan about two-thirds of the way through the
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baking time, until the topping is golden brown, the blueberries
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are bubbling, and a cake tester inserted in the center of the cake
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comes out clean, 45 to 50 minutes. Remove to a cooling rack
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and allow to cool for 10 minutes, or completely.
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Sift confectioners' sugar over the top. Cut into twelve 3-inch squares to serve.
