Blueberry cake with crumble topping

I made this cake with a mixture of blueberries and raspberries as I had both in the fridge and both were sour as ****.

Cake:
1.5 cups of plain flour
3/4 cups sugar (I used caster)
1/2 tsp salt
2 tsp baking powder

1/3 cup vegetable oil
1 medium egg
1/3 cup milk
1 cup of blueberries or raspberries

Topping:
1/3 cup plain flour
1/2 cup sugar
1/4 cup unsalted butter
2 tsp cinnamon or all spice for a more festive smelling cake


Directions:

Preheat oven to 350F/170 Celsius. Grease and line a cake tin/ loaf tin, I used a small 15cm tin.

In a bowl, mix together the dry ingredients. In a measuring cup, pour in 1/3 cup of vegetable oil, 1 egg and top it up with milk until the cup is full. Add the wet ingredients to the dry ingredients and mix well. Add the berries and mix it all gently together so as not to break the berries too much. Put the mixture into the pan.

Prepare the topping by mixing the sugar, flour, cinnamon and butter into a breadcrumb consistency. Sprinkle on top of the cake mixture and bake for approximately 35-40 minutes or until ready. Pig out once cooled.