1/2 c. butter
1/2 c. sugar
1 egg
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 c. fresh or frozen (thawed & drained) blueberries

Heat oven to 375 degrees. Cream butter and sugar together until fluffy. Blend in egg. Stir flour, baking powder and salt together. Add flour mixture alternately with milk to creamed mixtures, beating well after each addition fold blueberries into batter. Pour into a greased, flour 8 x 8 x 2 inch baking pan. Sprinkle top with crumb topping. Bake for 40 to 45 minutes or until tests done. Cut and serve while warm.

CRUMB TOPPING:

1/2 c. sugar
1/2 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cardamom
1/4 c. real butter

Stir together sugar, flour, cinnamon, allspice and cardamom. With a pastry blender, cut in butter until crumbly.