3/4 c. sugar
1/2 c. butter
1 egg
3/4 c. milk
1/2 tsp. vanilla
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 1/2 c. blueberries

CRUMB TOPPING:

1/2 c. firmly-packed brown sugar
1/3 c. all-purpose flour
3/4 tsp. cinnamon
1/4 c. butter

Preheat oven to 375 degrees. Grease and flour a 9 inch square cake pan. Cream butter with sugar. Add egg and beat well. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk and vanilla; beating until smooth.

Gently fold in floured blueberries. Spread batter in cake pan and sprinkle with crumb topping made by cutting butter into brown sugar, flour and cinnamon.

Bake at 375 degrees for approximately 45 minutes. Serve warm with vanilla ice cream or whipped cream; or place a portion in a bowl and pour milk or cream over it.

Serves 6 to 8.