Blueberry Tea Cake

Grease and lightly flour of a 10x6-inch or 8-inch square baking dish (approx. 1 1/2 quarts). Heat oven to 350°. In a medium bowl, beat egg with wooden spoon; gradually beat in 2/3 cup sugar. Beat until well blended. Sift together the flour, baking powder, cinnamon, and salt. Add sifted ingredients to the egg and sugar mixture a little at a time, alternating with the milk. Beat well after each addition. Add butter and vanilla; beat thoroughly. Fold in blueberries. Pour batter into prepared pan. Sprinkle top with 2 tablespoons sugar. Bake at for 25 to 30 minutes, or until top springs back when lightly touched with finger. Serve warm with butter, if desired.
Serves 8.

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