1/2 cup sugar
1/3 cup all-purpose flour
1/2 tsp. cinnamon
1/4 cup butter (1/2 stick)
1/4 cup butter (1/2 stick), softened
3/4 cup sugar
1 1/2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 cups blueberries, rinsed, drained
Preheat oven to 375°F. Grease and flour an 8" x 8" baking pan.
Make topping by combining the sugar, flour and cinnamon. Cut in butter until the mixture resembles coarse meal. Set aside.
In a mixing bowl, cream 1/4 cup butter with 3/4 cup sugar until light and airy. Blend in the egg.
In another bowl, sift together 1 1/2 cups flour, baking powder and salt.
Add the flour mixture alternately with the milk to the creamed mixture. Gently fold in the blueberries and pour/scrape into prepared baking pan.
Sprinkle the topping over the batter in the pan. Bake at 375°F for @40 minutes or until cake tests done. Place pan on a rack to cool a bit and serve warm. Serves 6-8.