1 1/2 c. all-purpose 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. butter, melted

TOPPING:

3/4 c. packed brown sugar
1 tbsp. all-purpose flour
1/2 c. chopped walnuts

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-inch x 8-inch baking pan. Combine all topping ingredients and sprinkle over batter. Bake at 425 degrees fairy 20-25 minutes or until top is light golden brown. Serve warm or at room temperature. Yield: 12 servings.

The aroma of this cake is heavenly, and the taste is scrumptious! It's wonderful with mid-morning coffee. You can also serve it at brunch, or with ice cream as a dessert. The blueberries help make this a special treat.