3 rounded tbsp. butter
1/4 c. brown sugar
3/4 c. white sugar
1 lg. egg
2 c. unbleached flour
1 tsp. baking soda
1/2 c. buttermilk (or add 1 tsp. cream of tartar to sweet milk)
3 1/2 c. fresh blueberries

Sift flour; add soda; set aside. Wash and stem blueberries. Spread on paper towel. They must be dry.

Set oven to 325 degrees. Lightly oil baking pan or dish. Whip butter until light; add sugar and whip until light. Add egg and beat lightly. Blend small amount of flour into butter and add some milk. Continue adding dry mix and milk alternately; end mixing with flour-soda mixture. Batter will be quite stiff.

Gently stir blueberries into batter. Spoon batter into baking dish. Bake until golden brown, about 45 minutes. Cake should pull from side of pan. Cool cake in the pan before cutting. (Try adding 1 tablespoon lemon juice.)