½ cup softened butter
¾ cup sugar
1 egg
1 tsp. vanilla
2 cups all purpose flour
2 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
2/3 cup milk—whole or 2%
2 cup blueberries, washed and drained
TOPPING:
½ cup butter
1 cup brown sugar
½ cup flour
2 tsp. cinnamon
1 cup chopped pecans (optional)
Preheat oven to 350º.
Cream butter with sugar until light and fluffy. Add in egg and vanilla. In another bowl, combine flour with baking powder, cinnamon and salt. Alternately add flour and milk to batter, beating until well mixed. Fold in blueberries. Transfer to a greased 9” square pan.
Mix topping in a medium bowl—butter, brown sugar, flour, cinnamon and pecans. You can use your hands or a fork to blend (or even the food processor). Crumble evenly over batter. Bake for 40-45 minutes.