In a bowl combine the sugar, flour, cinnamon, and butter. Work the
mixture with your fingertips until well blended; refrigerate.
Set the oven at 375 degrees. Butter and flour an 8 inch square
metal baking pan. In a bowl, toss the blueberries with 1 tbs of the
In another bowl, whisk the remaining flour, baking powder, and salt
to blend them. In an electric mixer, cream the butter and sugar until
soft and light. Beat in the egg and vanilla until soft and light. With
the mixer set to its lowest speed, blend in the flour mixture
alternately with the milk, beginning and ending with flour.
With a rubber spatula, fold in blueberries. Transfer the batter to the
pan and smooth the top. Sprinkle the topping over the cake. Bake
the cake for 40 to 45 minutes or until the top is brown.
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