2 cups flour
1 1/4 cups sugar
10 tablespoons cold butter
2 teaspoons baking powder
1 teaspoon salt
2 eggs -- separated
1 cup milk
1 1/2 cups fresh blueberries, washed -- drained
and blotted with paper towels
You can use frozen blueberries that have been thoroughly thawed and drained
1. Heat oven to 350 degrees. Grease a 13 x 9-inch pan with butter and then flour it lightly. Sift together the flour and sugar into a large mixing bowl. Cut the butter into pieces, then work into the flour mixture using your fingertips or a pastry blender. (If you have a food processor, place the flour and sugar in bowl and pulse to mix. Add the butter, which should be cold and cut into pieces, and pulse 7 or 8 times until the flour takes on the texture of coarse meal.) The flour should take on the texture of coarse meal, with a few pea-size pieces of butter still visible, and turn slightly yellow. Reserve 1/2 cup of this mixture to use as a topping.
2. Add the baking powder, the salt, the egg yolks (reserve the whites), and the milk to the flour mixture still in the bowl. Beat with an electric mixer on low speed for about 3 minutes. (This can also be done by hand with a wooden spoon).
3. In a separate bowl, whip the egg whites until they hold 2-inch peaks. Fold gently into the batter. Spread batter in the prepared pan. Sprinkle blueberries (make sure they are dry) on top, then sprinkle with the reserved 1/2 cup crumb mixture.
4. Bake for 40 to 50 minutes or until the center of the cake bounces back when pressed with the flat side of a fork. Let cool for 30 minutes before serving either as a coffee cake or a dessert, the latter with whipped cream.
The Yellow Farmhouse Cookbook -by Christopher Kimball