Pioneer Woman's Blueberry Crumbcake

We made Pioneer Woman's Blueberry Crumb Cake for a breakfast treat the other morning, and this was really delicious.  We all gave it a 9 except for Owen who gave it an 8.  This is simple, and surprisingly not super high in calories.  For 1/16 of the total, the calories were 233.  I changed the recipe just a tiny bit, to hopefully make it better for high altitude baking.  This turned out well.
5 T Butter
3/4 c Sugar
1 whole Egg
1/2 t Vanilla Extract
1 t cinnamon
2 c All-purpose Flour
2 t Baking Powder
1/2 teaspoon Salt
1/2 c Milk
1/4 c cream
2 cups frozen Blueberries

FOR THE TOPPING:
6 T Butter
1/2 c Sugar
1/2 t Cinnamon
1/2 c Flour
1/4 teaspoon Salt

Preparation Instructions

Preheat oven to 375 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
Combine topping ingredients in food processor and process for a few seconds.  Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown.