Blueberry Coffee Cake

I must be on a coffee cake kick!

Blueberry Coffee Cake

• 2 c. flour
• 1 1/2 c. sugar
• 1/2 c. butter or margarine, cut into small pieces
• 1 t. baking powder
• 2 eggs, separated
• 1 c. milk
• 1 t. vanilla
• 2 – 2 1/2 c. blueberries

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