1. Heat oven to 375. Prepare a baking sheet sprayed with cooking spray.

2. Combine the flour, sugar, cinnamon, nutmeg, baking soda, and salt. Add the butter and use a pastry cutter or fork and blend until the butter is combined so the mixture looks like coarse sand.

3. Lightly beat the egg in the buttermilk then pour into flour mixture. Mix the blueberries and stir to incorporate all of the dry and wet ingredients together.

4. Flour your counter-top and your hands. Dump the dough on the flour and lightly knead a few times until you get a round loaf. It will be very sticky at first so make sure you have enough flour so it doesn’t stick to your hands. Remember, this can be a rustic bread and doesn’t have to be totally smooth if you don’t want it to be! 

5. Place the loaf directly onto the baking sheet and cut an ‘X’ into the top with a serrated knife. Bake for 50-55 minutes, until a knife comes out clean. I recommend checking the bread at 50 minutes to see if it needs the full 55 minutes.

Keep covered in an airtight container for up to 2 days at room temperature. After that, store in the fridge to keep fresh.