* In a large bowl, combine flour and sugar. Cut in butter until crumbly; set aside 3/4 cup for topping. Beat in the baking powder, milk and egg yolks to remaining mixture until well combined. Beat egg whites until soft peaks form; fold into batter.
* Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350? for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. Yield: 15-18 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 59 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 16.6mg||5 %|
|Sodium 281.4mg||10 %|
|Potassium 41mg||1 %|
|Total Carbohydrate 75.1g||22 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 74.1g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 358
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