Preheat oven to 375°. In a mixing bowl, cream 1/4 cup butter with 3/4 cup sugar until light and airy. Blend in the egg and orange zest.

In another bowl, sift together 1 1/2 cups flour, baking powder and salt.

Add flour mixture alternately with milk to the creamed mixture mixture. Gently fold in blueberries. Batter will be stiff.

Pour into a greased 8x8-inch pan. I use my old trusty cast iron skillet though.

To make the topping, combine the remaining sugar, flour, cinnamon, and nutmeg in a small bowl. Cut in butter until the mixture resembles coarse meal. Sprinkle over batter in the pan.

Bake in 375° oven for 40 to 45 minutes. Place the pan on a rack to cool. Cut and serve warm.