Cream a tablespoonful of butter with a cupful of sugar, add an unbeaten egg and mix thoroughly. Add a cupful of milk, and two and one-half cupfuls of flour sifted with three teaspoonfuls of baking powder. Add a pinch of grated nutmeg and stir in lightly three cupfuls of blueberries. Turn into buttered pans and bake for thirty-five minutes in a hot oven.
The Myrtle Reed Cook Book, 1916