Overnight Blueberry Coffee Cake
Overnight Blueberry Coffee Cake recipe
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.
