Many of the old quick breads have funny names – one of my favorites is Blueberry Grunt. But they all feature fruit in a tender bread and are amazing served with tea or coffee.

3/4 cup sugar
1/4 cup oil
1 egg
1/2 cup milk or eggnog

Blend together liquid ingredients well.

2 cups flour
2 tsp baking powder
1/2 tsp salt

Blend together dry ingredients.

2 cups fresh or frozen blueberries

Put the flour mixture on top of the milk mixture and blend very gently, just until it’s all moistened. Then carefully fold the berries in, and put it in a 9×9 baking pan. Top with dollops of the following mixture:

3 Tbsp flour
1/4 cup sugar
1/2 tsp cinnamon
2 Tbsp butter

Bake at 350 for 45-50 minutes.