preheat the oven to 350˚

butter and flour a 9x13 baking pan, I used a 10x14 pan with great results

stir 2 cups flour, baking powder and salt together in a medium bowl and set aside

with an electric mixer or stand mixer, beat the butter and sugars on medium-high speed until fluffy, about 2 minutes

add the eggs, one at a time, beating until just incorporated

reduce the speed to medium and beat in the flour mixture and the milk alternately in two batches until incorporated

toss 1 cup of the blueberries with the remaining 1 teaspoon of flour and fold them into the batter

scrape the batter into the prepared pan

sprinkle the remaining 1 cup of blueberries over the top the batter

mix the sugar and cinnamon together in a small bowl and sprinkle over the blueberries

bake until a toothpick inserted into the center of the cake comes out clean, about 45 to 50 minutes

cool the cake in the pan for 20 minutes, then turn out and place on serving platter with the topping side up

serve warm or at room temperature

the cake can be kept covered at room temperature for up to 3 days(HA will not last 3 days!)