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

Sift flour and sugar in large bowl. Cut in butter. Reserve 1/3 cup of mix for crumb topping.

Add baking powder, salt, egg yolks and milk. Beat at medium speed for 3 minutes. Beat egg whites until stiff. Fold into batter. Spread in greased and floured 9 x 13 pan. Cover with blueberries. Sprinkle with crumbs. Bake at 350 degrees for 40-50 minutes.