Base:

1-1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1/2 c. sugar
1 egg
2 c. fresh or frozen blueberries
1/2 c. milk

Preheat oven to 375°F. For base, mix flour, baking powder and salt. In a separate large bowl, cream softened butter and sugar until light and fluffy. Beat in egg. Place blueberries in a bowl and dust with a small amount of flour (this will prevent them from sinking to the bottom!). Toss to coat. Add remaining flour mixture and milk alternately to creamed mixture, mixing continually. Gently fold blueberries into batter.

Topping:

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

For topping, mix flour, sugar and cinnamon in a small bowl. Cut in butter until crumbly. Spread batter (base) into a greased and floured 8-inch square baking dish. Sprinkle topping over batter (base).

Bake for 45 minutes or until topping is golden brown. Cut into squares and serve warm (with vanilla ice cream!)

TIP 1: Using frozen blueberries is okay, and unthawed berries will not "bleed" into the batter!

TIP 2: Use almost any kind of berry (blackberries, raspberries, etc.) or peaches in place of blueberries, if desired!