1 and 1/2 cups butter, softened
3 cups all-purpose flour
2 cups sugar
1 tsp. cinnamon
1 Tbsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. salt
3 eggs
3/4 cup milk
3 cups fresh blueberries, washed with stems removed and patted dry
2 cups heavy cream

Prepare crumb topping by combining half of the butter, 1 cup flour, 1 cup sugar and the cinnamon in a bowl and mix together until a crumb mixture forms and set aside. Combine remaining butter, sugar and flour, baking powder, nutmeg, cloves and salt and mix, add eggs and milk and beat until mixed well. Gently stir in blueberries. Place blueberry mixture in a greased and floured 13 x 9-inch baking pan and top with reserved crumb mixture. Bake at 375 for 40 - 50 minutes. Serve warm with cream poured on top.

The Skinny: Use your favorite sugar and egg substitutes, low fat milk and fat free Half and Half in place of the cream.