1 c. butter
2 c. sugar
4 eggs, separated
3 c. sifted flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. almond flavoring
1 c. buttermilk
1 pt. blueberries

Cream butter and sugar. Add egg yolks, vanilla and almond. Sift flour, cream of tartar and soda. Add alternately with buttermilk. Beat egg whites until stiff and fold in batter. Fold in blueberries.

TOPPING:

1/2 c. sugar
1/2 c. brown sugar
1/2 c. flour
1 tsp. cinnamon
1/2 c. coconut
3/4 stick butter

Crumble on top of cake batter. Bake in greased and floured 9 x 13 inch pan at 350 degrees for 55 minutes.