1 1/2 c. sugar
2/3 c. butter
2 tsp. baking powder
1 tsp. salt
2 unbeaten egg yolks
1 c. milk
2 egg whites
1 c. drained blueberries (fresh, frozen or canned)

Sift together flour and sugar into a large mixing bowl. Cut in 2/3 cup butter until particles are size of small peas. Measure 3/4 cup of this mixture and reserve for crumb topping. Add baking powder, salt, unbeaten egg yolks and 1 cup of milk to remaining crumb mixture in bowl.

Beat for 3 minutes at low speed with electric mixer. Beat 2 egg whites until stiff but not dry. Fold gently but thoroughly into batter. Spread in well greased and lightly floured 12x8x2 inch pan.

Arrange blueberries over batter. Sprinkle with reserved 3/4 cup crumb mixture. Bake in moderate oven (350 degrees) 40 to 50 minutes. Serve warm or cold with whipped cream for dessert. Or serve warm as coffee cake.

Serves 20 to 24.