4 tbsp butter, softened
3/4 cup sugar
1/2 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
4 tbsp butter, cut in pieces
Preheat the oven to 375 F. Grease a 9" square baking dish.
With an electric mixer, cream the butter with the sugar until light and fluffy. Add the egg and beat to combine. Then mix in the milk until blended. Stir in the flour, baking powder, and salt and stir just enough to blend the ingredients. (The less stirring, the more tender your bread will be.) Add the blueberries and stir gently, trying to not break the blueberries.
Pour the batter into the prepared dish and spread out evenly.
For the topping, place the sugar, flour, cinnamon, and butter in a mixing bowl. Cut in with a pastry blender until the mixture resembles coarse crumbs.
Sprinkle the topping over the batter in the pan.
Bake until a cake tester inserted in the center comes out clean, which is about 45 minutes.