2 TBS butter, softened
1/4 c. all purpose flour
1/4 c. oats
1/4 c. brown sugar
1/2 tsp. cinnamon
1/2 c. butter (1 stick), softened
1/2 c. sugar
1/2 tsp. vanilla
2 c. all purpose flour (or 1 c. each all purpose & whole wheat)
2 & 1/2 tsp. baking powder
1/2 c. milk
1 & 1/2 c. fresh blueberries
Preheat oven to 350. Thoroughly grease 8x8 inch baking pan.
In small mixing bowl, combine 2 TBS butter, 1/4 c. flour, oats, brown sugar & cinnamon; blend with pastry blender or fork until mixture resembles coarse crumbs. Set aside.
In small bowl, combine 2 c. flour & baking powder. Set aside.
In large mixing bowl, beat 1/2 c. butter & sugar until light. Add egg & vanilla, beating well until combined. Add flour & milk alternately, beating until smooth after each addition.
Spread batter evenly in prepared pan; scatter blueberries evenly. Sprinkle reserved crumb mixture evenly over blueberries & batter.
Bake for 35-40 minutes or until center tests clean.