2 c. flour
1 1/2 c. sugar
1/2 c. butter or margarine
1 t. baking powder
2 eggs, separated
1 c. milk
1 t. vanilla
2 – 2 1/2 c. blueberries

Combine flour and sugar in electric mixer. Cut butter into small pieces, adding piece by piece while mixing on low speed, until flour mixture becomes crumbly. Reserve 3/4 c. crumb mixture for topping. To the remaining mixture, add baking powder and mix. Mix in blueberries. In another large mixing bowl, whisk the egg whites until soft peaks form. Set aside. In small cereal bowl, combine egg yolks, milk and vanilla. Carefully stir wet mixture to dry mixture, some of batter may still be dry. Pour batter into egg whites and gently fold into the batter. Spoon batter into a greased 13×9 casserole dish. Sprinkle reserved crumb mixture over the blueberries. Bake at 350 degrees for 35 – 40 minutes, until lightly browned and fully cooked.