Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| ½ cup | Sugar |
| 1 \N | Egg |
| 2 cups | All-purpose flour |
| 2 teaspoons | Double-acting baking powder |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| ½ cup | Buttermilk |
| 2 cups | Fresh blueberries |
| ¼ cup | Butter; cold |
| ½ cup | Flour |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Ground nutmeg |
| ½ cup | Sugar |
Cream butter and sugar. Beat in egg. Sift dry ingredients together and add, alternately with buttermilk, to butter mixture. Pour into well-greased 9 x 13 pan. Top with blueberries. Mix sugar, flour, and spices. Cut butter into tablespoons and blend into dry ingredients with a pastry blender. Mixture should be crumbly. Sprinkle over blueberries. Bake at 350 degrees for 35 minutes.
Recipe by: Elizabeth Powell
Posted to MC-Recipe Digest V1 #884 by LMeyers325@... on Nov 4, 1997