Talk about a coincidence. See my reply in this thread: http://www.roadfood.com/forums/topic.asp?TOPIC_ID=26861
The recipe is in the 5th Pillsbury Grand National Recipe Book (1954, page 47). Being a good librarian, here is the recipe with proper citation. It was from Renny Powell of Chicago, IL and she won a $2,000 prize -- 2nd prize winner in the Grand National Junior Contest. No mention in the recipe book about the relative success or failure to catch boys with the cake, though!
2 cups flour
1 1/2 cups sugar
2/3 cup butter or margarine until particles are the size of small peas. Measure 3/4 cup of this mixture and reserve for crumb topping.
Add to remaining mixture:
2 tsps. double-acting baking powder
1 tsp. salt
2 unbeaten egg yolks
1 cup milk
Beat for 3 minutes with electric mixer at low speed.
2 egg whites until stiff but not dry. Fold gently but thoroughly into batter. Spread into well-greased and lightly floured 12"x8"x2" pan.
1 cup drained blueberries (fresh, canned, or frozen) over batter. Sprinkle with reserved 3/4 cup crumb mixture.
Bake in moderate oven (350 degrees) 40 to 50 minutes. Serve cold with whipped cream as a dessert, or warm as a coffee cake.