Blueberry Breakfast Cake

Chances are you have everything you need to make this; if you've got some  berries in the freezer, you're good to go.  

And you definitely should make this!  It's delicious and light and moist.  If you're a coffee person it would be great with your first cup of coffee in the morning.  For me, it was great with my Diet Coke :)

It disappeared in a flash!

Here's the recipe I found at Mommy's Kitchen.  I just used a bundt pan instead...if you do just be sure to sprinkle the crumb topping in before the batter.  

2 - cups all purpose flour
1 1/2 - cups sugar
1/2 - cups cold butter
1 teaspoon baking powder
1 - cup milk
2 - egg yolks
2 - egg whites, beaten
2 cups fresh blueberries or
frozen (if using frozen don't thaw)

In a mixing bowl, combine the flour and sugar. Cut the butter into pieces using a knife and add to the flour mixture. Blend using a fork or pastry blender until crumbly. Set aside 3/4 cup of the mixture to use as a topping. Add the baking powder, milk, egg yolks and mix well and set aside. Beat the egg whites til soft peaks form. Add the milk and egg mixture into the flour and mix. Fold the egg whites into the batter and lightly mix everything together. Pour into a greased 9 x 13 baking dish. Sprinkle with blueberries and and add the reserved crumb mixture. Bake at 350 for 30-35 min or until golden brown and toothpick comes out clean.