2 c. sifted flour
1 1/2 c. sugar
2/3 c. butter
2 tsp. double acting baking powder
1 tsp. salt
2 eggs - separated
1 c. milk
1 c. drained blueberries - fresh, frozen or canned

Sift together flour and sugar into large bowl. Cut in butter until particles are the size of small peas. Reserve 3/4 cup of mix for crumb topping. Add baking powder, salt, 2 unbeaten egg yolks and milk to first crumb mix in bowl. Beat 3 minutes with electric mixer at low speed. Beat the egg whites until stiff but not dry, fold gently but thoroughly into batter. Spread in well greased, lightly floured 12 x 8 x 2 inch pan. Arrange drained blueberries over batter. Sprinkle with reserved 3/4 cup crumb mixture. Bake in 350 degree oven for 40 to 50 minutes. Serve warm or cold.