CAKE:

2 c. flour
3/4 c. sugar
1/2 c. milk
1/4 c. butter, softened
1 egg
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. fresh or frozen blueberries

STREUSEL TOPPING:

1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. butter, softened

Heat oven to 375 degrees. In large mixer bowl, combine 2 cups flour, 3/4 cup sugar, milk, 1/4 cup butter, egg, baking powder, salt and 1/2 teaspoon nutmeg. Beat at low speed, scraping bowl often until well mixed. By hand, fold berries into batter. Spread into greased and floured 9 inch square pan. In small bowl, stir together 1/2 cup sugar, 1/3 cup flour, cinnamon and 1/2 teaspoon nutmeg. Cut in 1/4 cup flour, cinnamon and 1/2 teaspoon nutmeg. Cut in 1/4 cup butter until crumbly; sprinkle over batter. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.