Sweet and light, a breakfast favorite!
2 cups flour

1 1/2 cups sugar

1/2 cups butter or margarine

1 teaspoons baking powder

2 eggs, separated

1 cup milk

1 teaspoon vanilla

2 1/2 cups 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 cups 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