Which of the following categories best describes this recipe:
Desserts

Estimated time:
1 hour or so

Number of servings:
9-12 squares

Ingredients: (Hit your return key to start a new line)
Topping:

1/2 cup sugar
1/3 cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 cup butter or margarine, softened
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Cake:

3/4 cup sugar
1/4 cup butter, softened
2 eggs
1/2 cup milk
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
2 cups fresh blueberries

Directions:
Preheat oven to 375 degrees F.

Mix Topping ingredients with fork, whisk, or pastry blender until crumbly; set aside.

In large (2 1/2 qt) bowl, with electric mixer, beat sugar, butter, eggs and milk together until smooth.

Combine remaining dry ingredients and blend with previous mixture, at low speed, until well blended.

Scrape the inside of the bowl with rubber spatula; gently fold in blueberries.

Pour batter into greased 9" square pan and spread evenly.

Crumble the topping stuff evenly over the top surface.

Bake 45-50 minutes or until cake tests "done" (knife inserted in center and drawn out is "clean."
Serve warm; cut into 9-12 squares.

Other suggestions and comments:
I have used frozen blueberries; prefer to briefly run a bit o' warm water over them in a colander and drain 'em prior to use. I don't really want to thaw them; just want to knock the ice crystals off.

With some adjustment to the baking time, the recipe can be doubled and baked in a 9" x 13" oblong cake pan. If the middle seems almost, but not quite, "set up"/baked thru, I often turn the oven off and leave the pan in there a few minutes longer.

Sometimes the blueberries (esp. big type) sort of sink to the bottom, vs. even distribution, so this won't always take a Beauty Prize, but it is sooo good, Warm, with or without vanilla ice cream, that the family never particularly seems to care! It is good for breakfast, or as a dessert.

The topping seems much more "crumbly" if the butter softens naturally at room temperature for a bit prior to baking, vs. helping it along with a microwave...it just takes more fiddling and diddling to get a crumb-like distribution if the butter is super soft.

We have six blueberry bushes in the back yard. Sometimes we need a change from muffins, pie, or just tossing the berries into fruit salad or on cereal.

I took a large pan of this to a pot luck today, and it made a good showing against the flashier bakery carrot cakes and pudding-filled vanilla cakes. (I think most of it was taken while it was still warm and fragrant. 20-30 seconds in a microwave re-creates the same sensory experience, for individual pieces.)