Blueberry Snack Cake

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cold butter or margarine
1 teaspoon baking powder
1 cup milk
2 eggs, separated
2 cups blueberries, fresh or frozen (If using frozen, do not thaw before adding to the batter)

In a mixing bowl, combine flour and sugar.
Cut in butter until crumbly.
Set aside 3/4 cup for topping.
Add the baking powder, milk and egg yolks to remaining mixture; mix well.
Beat egg whites until soft peaks form; fold into batter.
Pour into a greased 13" x 9" x 2" baking dish.
Sprinkle with blueberries and reserved crumb mixture.
Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.