1 stick of butter
1/2 cup brown sugar
1/4 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 1/2 cups blueberries (I used Wyland's of Maine brand frozen Wild Blueberries. I love these)
2 Tbsp flour
2 Tbsp brown sugar
1/4 tsp cinnamon
2 Tbsp chilled butter
Preheat oven to 375 degrees
Cream butter and sugars. Add one egg at a time beating each one well. Mix in vanilla. In a bowl or large measuring cup mix the 3 dry ingredients. Alternate adding 1/3 flour mixture, then 1/3 of the milk back and forth stirring with a spoon. Measure out the frozen blueberries and coat them in flour, this will keep your batter from turning blue and keep the blueberries in place while baking. Coat a baking dish (loaf pan, 9x9 or muffins) with butter or whatever you use for nonstick baking. I prefer butter. Pour batter into pan.
Cut together the remaining 4 ingredients until it's coarse crumbs. Sprinkle over the top of batter and bake for 20-25 minutes for muffins or 9x9 pan and about 40 minutes for a loaf pan. When you can lightly touch the top and it springs back and doesn't sink in OR when you can poke it with a toothpick and it comes out clean of batter then it is done.
