6 tbsp. butter, room temperature
¾ cup sugar
½ cup milk
1 ½ cups all purpose flour
2 tsp. baking powder
½ tsp. salt
¼ tsp. nutmeg
¼ tsp. cloves (or allspice)
1 cup fresh or frozen blueberries
½ cup dark brown sugar
1/3 cup flour
½ tsp. cinnamon
¼ cup butter
Preheat oven to 350 F. Butter an 8X8 or 7X11 baking pan – I prefer to use a glass one.
Prepare the topping: In a small bowl, stir together the brown sugar, flour, and cinnamon removing any lumps. Cut in the butter with a pastry blender or fork. Mixture should be quite crumbly. Do not overmix it. Set aside.
Combine flour, baking powder, salt, nutmeg and cloves in another bowl. Set aside.
In separate bowl, beat butter and sugar with hand held electric mixer until well-blended and creamy. Beat in eggs until mixture is well combined and fluffy. Add one third of the flour mixture and beat just until combined. Add ½ the milk, beating just to combine. Repeat, ending with the last third of the flour mixture. Do not overbeat. Quickly fold in blueberries. Note: If blueberries are frozen, place them in a sieve or colander and quickly rinse to thaw only slightly, shake to remove excess water and quickly fold into the batter.
Pour batter into prepared pan and spread evenly. Sprinkle topping evenly over the top.
Bake at 350 F for 35 – 45 minutes or until a toothpick comes out clean. Time may vary according to the size of your pan and how frozen your berries are, if using.
Serve warm with whipped or ice cream. Leftovers are delicious warmed very briefly in the microwave for a few seconds.