Blueberry Snack Cake

A piece of this is like a blueberry muffin in cake form. I love blueberries and any recipe that calls for them. This is a quick dessert that is moist, tender and delicious! Perfect for an Easter brunch or picnic.

2 c. flour
1 1/2 c. sugar
1/2 c. cold butter
1 c. milk
2 eggs, separated
2 c. fresh or frozen blueberries {If using frozen blueberries, do not thaw before adding to the batter.}

In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 c. 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" baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. {I used frozen blueberries this time and baked it for 45 minutes until the toothpick came out clean} Yield: 15-18 servings.