1 1/2 c. flour
1/2 c. sugar
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. fresh blueberries
1 egg
1/2 c. milk
1/4 c. real butter, melted

TOPPING:

1/4 c. real butter, melted
3/4 c. packed brown sugar
1 tbsp. flour
1/2 c. chopped pecans

In a large mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Gently fold in blueberries. In a small bowl, whisk together the egg, milk and butter. Add to the flour mixture and stir carefully. Spread into a greased 8 x 8 inch baking pan. Combine all topping ingredients and sprinkle over batter. Bake at 425 degrees for 20 to 25 minutes or until top is light golden brown. Serve warm or at room temperature. Yield: 12 servings.