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 (do not thaw)

In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup 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 reserved crumb mixture.

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

Makes 15 to 18 servings.