Blueberry Muffincake

Crumb topping:
1/4 c flour
1/4 c sugar
1/2 t cinnamon
3 T butter

Cake:
2 T fine, dry bread crumbs
2 cups flour
1 cup sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1 cup fresh or frozed blueberries, thawed, drained
2 eggs
1/3 cup orange juice
1/4 cup butter melted, cooled
1 80z container sour cream
1 t grated orange peel

In small bowl, combine all crumb topping ingredients except butter; mix well. Cut in the 3 T butter until mixture resembles coarse crumbs; set aside.
heat oven to 375 and grease grease spring form pan or 9 inch square pan. sprinkle with bread crumbs; set aside. lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, 1 cup sugar, baking powder, baking soda, salt and 1/2 t cinnamon; mix well. Stir in blueberries. Beat eggs in medium bowl. Stir in orange juice, and 1/4 cup butter, sour cream and orange peel. Add to blueberry mixture, stirring just until dry ingredients are moistened. Spoon batter into greased pan; sprinkle with crumb topping. Bake ate 375 for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove sides of pan. Serve warm or cool.