Ingredients
1 Cup Fresh Blueberries
2 Cups All-Purpose Flour
1 1/2 Cups Sugar
2 Teaspoons Baking Powder
1 Teaspoon Sea Salt
2/3 Cups Unsalted Butter
2 Egg Yolks, Unbeaten
2 Egg Whites
3/4 Cups Milk
Preparation
In mixing bowl, sift together flour and sugar. Cut in butter using a pastry blender untill pea sized. Remove 3/4 Cups and reserve for crumb topping. Next, add baking powder, salt, egg yolks, and milk to remaining crumb mixture. Beat for 3 minutes using mixer at a low speed. Meanwhile beat egg whites until stiff, and gently fold into batter. Spread batter into a well greased and lightly floured 8 x 12 cakes pan. Arrange blueberries on batter and top with reserved crumb mixture. Bake at 350 for about 45-50 minutes.
