Summer Blueberry Cake

Try to find organic berries. If picking your own berries add a few more if they are smaller than store-bought.

This cake is delicious for dessert, tea, or even breakfast.

Preheat oven to 350 degrees.
Sift together flour & sugar in a large mixing bowl.
Cut in the butter until particles are the size of small peas. Measure 3/4 cup of this mixture, & reserve for topping.
To batter, add the baking powder, salt, egg yolks, and milk. Mix, by hand or with beater, until well-blended.
Beat egg whites until stiff (but not dry). Fold gently but thoroughly into batter.
Spread into a well-greased & lightly floured pan (about 12 X 8 X 2).
Arrange the blueberries over & through the batter.
Sprinkle with the reserved crumb mixture.
Bake about 40 - 50 minutes.
Cool, and cut into squares.

NB: I made a mistake once & added 2 whole eggs (room temp.) to batter, instead of separating them & beating egg whites ... and cake was delicious! Because batter was thicker I also added more berries --
1 1/2 - 1 3/4 cups