Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish. Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter. Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter.. Preheat oven to 350°F. In a 9×13, combine dry ingredients. In a separate bowl, whisk together oil, eggs, milk, and vanilla extract. Add to dry mixture, and mix to combine. Gently fold in blueberries. Meanwhile, knead crumb ingredients together in a bowl until crumbs form. Sprinkle on top of batter. Bake for 35-40 minutes.

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For the blueberry muffin cake: Preheat the oven to 375°F. Lightly coat the bottom and sides of a 9x13" pan with non-stick spray or butter. Set it aside. In the bowl of a stand mixer fit with a whisk attachment (or another large mixing bowl if you're using a hand-held mixer), beat the oil, sugar and eggs together on medium-high speed for 2.. Preheat the oven to 375°F/190°C. Spray a 9″ Springform pan with nonstick spray and set aside. In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside. In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth.