1. Cream together the sugar, egg and butter. Add the milk and sifted dry ingredients.

2. Fold in blueberries. (If using frozen, roll them in some flour first to prevent bleeding into the batter.)

3. Pour into a 9×13 pan or a loaf pan; sprinkle topping on top.

4. Bake at 375 for 45-50 minutes.

Topping:
Cut together topping ingredients with fork or pastry fork–do not mix as a batter. Should be crumbly.