Blueberry Snack Cake recipe

2 c. flour
1-1/2 c. sugar
1/2 c. butter or margarine
1 ts. baking powder
1 c. milk
2 eggs, separated
2 c. blueberries, fresh or frozen

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 mixture in a greased 13 x 9 inch pan baking dish.
Sprinkle with blueberries and reserved crumb mixture.
Bake at 350* for 30-35 minutes, or until golden brown and toothpick comes out clean.
Makes 15-18 servings.

Note: If using frozen blueberries, do not thaw before adding to the batter.