Preheat oven to 375 degrees.

In a bowl, blend together:
2 C flour
¾ C sugar
2 ½ tsp baking powder
½ tsp salt
¼ C butter or margarine (cut in smaller pieces so it softens)
¾ C milk
1 egg
Using an electric mixer, beat vigorously for 30 seconds.

Carefully stir or fold in: 2 C fresh or frozen blueberries. (Thaw and drain if frozen)
Pour into a greased 9” square cake pan.

Topping: In a bowl combine and crumble with a fork or pastry blender:
½ C sugar
1/3 C all purpose flour
½ tsp cinnamon
¼ tsp nutmeg
¼ C butter-softened slightly.

Sprinkle over top of batter. Bake 45-50 minutes until cake tests done. NINE SERVINGS

(Hints I use to ease the preparation in the morning. I mix the dry ingredients the night before, in a covered bowl. I cut up the ¼ C butter and lay it on top of the flour mixture, and leave the bowl on the counter overnight. I also crumble up the topping mixture the night before, but keep it in the refrigerator, so it’s easy to sprinkle on the batter the next morning.)