Overnight Blueberry Coffee Cake
Yield
8 servingsPrep
20 minCook
35 minReady
9 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 |
eggs
|
* | |
½ | cup |
sugar
plus 2 teaspoons, divided |
|
1 ¼ | cups |
all-purpose flour
|
|
2 | teaspoons |
baking powder
|
|
¾ | teaspoon |
salt
|
|
3 | tablespoons |
butter
or margarine, melted |
|
1 | cup |
blueberries
fresh |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
eggs
|
* |
118 | ml |
sugar
plus 2 teaspoons, divided |
|
296 | ml |
all-purpose flour
|
|
1E+1 | ml |
baking powder
|
|
3.8 | ml |
salt
|
|
45 | ml |
butter
or margarine, melted |
|
237 | ml |
blueberries
fresh |
Directions
In a mixing bowl, beat egg and ½ cup sugar.
Combine flour, baking powder, and salt; add alternately with milk to sugar mixture, beating well after each addition.
Stir in butter. Fold in berries.
Pour into a greased 8 inch square baking pan; sprinkle with the remaining sugar.
Cover and chill overnight.
Remove from the refrigerator 30 minutes before baking.
Bake at 350℉ (180℃) F for 30 to 35 minutes.