1/4 c. butter
3/4 c. sugar
1 egg
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 c. frozen blueberries

CRUMB TOPPING:

1/2 c. butter
1 c. sugar
2/3 c. flour
1 tsp. cinnamon

Mix crumb topping ingredients together. Set aside. Cream butter; add sugar and beat until light. Add egg and mix well. Add sifted dry ingredients alternately with milk; beating until smooth. Fold in berries.

Pour into greased 9 x 9 x 2 inch pan and top with crumb topping. Bake at 375 degrees for 35 minutes. May bake as muffins. Yield 8 servings. Muffins bake 20 minutes.