1/4 c. firmly packed brown sugar
3 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
2 tbsp. butter
1/2 c. granulated sugar
2 c. sifted flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1 beaten egg
1/2 c. milk
1 pt. fresh or frozen blueberries

Preheat oven to 350 degrees. Grease an 8x8x2 inch pan. Combine brown sugar, flour and cinnamon in a bowl. Cut in the 2 tablespoons butter until mixture is crumbly. Reserve. Sift the 2 cups flour, baking powder and salt onto waxed paper. Beat the 1/4 cup butter, sugar and egg in a large bowl with an electric mixer until fluffy.

Stir in the flour mixture alternately with the milk, beating after each addition. Stir in 1/2 cup of blueberries. Turn into pan. Spread remaining blueberries on top of batter. Sprinkle with reserved brown sugar topping. Bake for 1 hour or until edges pull away from the pan.