TOPPING:

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

BATTER:

2 c. blueberries, rinsed and drained
1/4 c. butter
3/4 c. sugar
1 egg
1/2 c. light cream or milk
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 375 degrees. Measure topping ingredients into a small bowl. Combine with a pastry blender until like fine crumbs; set aside. Wash and dry blueberries; set aside.

In mixing bowl, combine butter and sugar; beat a short time at high speed. Add eggs, beat several minutes longer until light and creamy. Combine flour, baking powder and salt. While mixing at low speed, add dry ingredients in 3 additions, alternating with cream. Beat only until smooth.

Fold berries into thick batter. Spread into greased and floured 9-inch pan. Sprinkle on crumb topping. Bake about 45 minutes at 375 degrees. Serve warm. Can be frozen and topping will remain crunchy. Thaw complete before serving.