This recipe was written on three lined index cards and found in a large collection, date unknown. I’ve typed out the instructions below along with scanned copies of all three cards.

Blueberry Crunch Cake

Batter:
(topping ingredients & instructions below)

1 cup butter or margarine
2 cups sugar
4 eggs
3 cups sifted flour
1 tsp. cream of tartar or baking powder
1 tsp. soda
1 tsp. vanilla
1/4 tsp. almond flavoring
1 cup buttermilk
1 pint or more of blueberries dusted with flour

Grease & flour a 10x15x1 inch pan.

Measure & get ready all ingredients for batter, sifting together the dry ingredients.

Prepare berries, prepare topping

Beat egg whites stiff.

Cream shortening well & add sugar a small amount at a time & beat until light.

Add egg yolks one at a time. Add sifted dry ingredients & buttermilk alternately.

Fold in stiffly beaten whites, add the floured berries & fold in evenly. Pour into pan level and sprinkle topping over batter.

Bake at 350° for 55 minutes.

Topping for Blueberry Cake

1 cup white sugar
1/2 cup brown sugar
1/2 cup flour
1 tsp. cinnamon
1/2 cup chopped moist cocoa nut-flake
3/4 stick butter or margarine

Mix all ingredients together;
Sprinkle topping evenly over batter;

Bake at 350° for 55 minutes.

Good warm or cold & especially good with vanilla ice cream.