Blueberry Coffee Cake

• From: Cooking During Stolen Moments

Ingredients

• 2 cups flour

• 1 1/2 cups sugar

• 1/2 cup butter (or margarine), cut into small pieces

• 1 tsp baking powder

• 2 eggs, separated

• 1 cup whole milk

• 1 tsp vanilla

• 2 1/2 cups blueberries

A multi-purpose cake—serve for breakfast or dessert.

Directions

• In a large mixing bowl, combine flour and sugar. Cut in butter or margarine by hand, or mix with an electric mixer on low speed until crumbly. Reserve 3/4 cup of the crumb mixture for topping.
• To the remaining mixture, add baking powder, egg yolks (reserve whites in a separate bowl), milk, and vanilla. Beat until combined, about 1 minute.
• Whisk the reserved egg whites until soft peaks form. Gently fold into the batter.
• Pour the batter into a greased 13 x 9 casserole dish. Cover with blueberries. Sprinkle reserved crumb mixture over the blueberries.
• Bake at 350°F for 35 to 40 minutes, until lightly browned and fully cooked.