Blueberry Buckle Coffee Cake

2 cups wheat flour
3/4 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup olive oil
3/4 cup milk
1 egg
2 cups fresh or frozen (thawed and drained) blueberries
Crumb Topping (below)
Glaze (below)

Heat oven to 375*.  Grease square pan, 9x9x2".  Blend flour, sugar, baking powder, salt, oil, milk & egg;  beat about 30 seconds.  Carefully fold in blueberries.  Spread batter in pan.  Sprinkle with Crumb Topping.  Bake 45-50 min or until toothpick inserted in center comes out clean.  Drizzle with Glaze.

Crumb Topping
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1 stick softened butter

Mix all ingredients until crumbly.

Glaze
3/4 cup powdered sugar
3/4 tsp. vanilla
3-4 tsp. hot water

Mix all ingredients until drizzling consistency.