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

CRUMB TOPPING:

4 tbsp. butter
1/2 c. sugar
1/2 tsp. cinnamon
1/3 c. all-purpose flour

Cream butter and sugar until light and fluffy. Beat in egg and vanilla extract. Sift together flour, baking powder and salt. Mix flour mixture alternately with milk, into the creamed mixture, beginning and ending with dry mixture. Pour the batter into a buttered 8 inch square baking dish. Cover evenly with the blueberries.

To make the topping, combine the butter, sugar, cinnamon and flour. With a pastry blender or two knives cut in the butter until mixture resembles coarse crumbs. Sprinkle over blueberries. Bake 40 minutes at 375 degrees. Serve warm with vanilla ice cream or whipped cream. (Makes 6-8 servings.)