2 c. all-purpose flour
1-1/2 c. sugar
1/2 c. cold butter
1 tsp. baking powder
1 c. milk
2 eggs, separated
2 c. fresh or frozen blueberries (if using frozen ones, do not thaw before adding to the batter)

In mixing bowl, combine flour and sugar, cut in butter until crumbly and set aside 3/4 c. for topping.

Add the baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter.

Pour into a greased 13 x 9 x 2 inch baking dish. Sprinkle with blueberries and the 3/4 c. of reserved crumb mixture.

Bake at 350°F for 30 - 35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

Serves 15 to 18.