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Nutrition Facts
Serving Size 1 (68g) Recipe makes 9 servings
Calories 174
Calories from Fat 44		(25%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 2.8g	14%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 314mg		13%
Potassium 53mg		1%
Total Carbohydrate 30.2g		10%
	Dietary Fiber 0.9g	3%
	Sugars 15.6g
Protein 3.0g		5%
detailed view... how is this calculated?

Overnight Blueberry Coffee Cake

Recipe #380917 | 50 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: WiGal
Jul 10, 2009

A make ahead recipe my mother gave me from an old Taste of Home magazine-1995. Notice that you refrigerate the batter, then let it get to room temperature in 30 minutes before baking.

SERVES 9 (change servings and units)

Ingredients

1 egg
1/2 cup sugar
1 1/4 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup milk
3 tablespoons butter, melted
1 cup blueberries
2 tablespoons sugar

Directions

1
In a bowl, beat egg, and 1/2 cup sugar.
2
Combine flour, baking powder, and salt in medium sized bowl.
3
Alternate adding egg mixture and then the milk to flour mixture; beating well after each addition.
4
Stir in melted butter.
5
Fold in blueberries.
6
Pour into a greased 8 inch square pan, sprinkle with 2 tablespoons of remaining sugar.
7
Cover and refrigerate overnight.
8
Next morning, remove from refrigerator and put on counter for 30 minutes.
9
Preheat oven to 350 degrees.
10
Bake for 30-35 minutes or until toothpick comes out clean.

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Featured Reviews for This Recipe

From: zori

On Oct 16, 2009

Amazing cake!!! I've used dr Schar's gluten-free cake flour + 2tbsp potato starch (it makes gf flour stronger) and corn oil in stead of butter. I've also substitute the blueberries with chopped apple rolled very well into ground cinnamon which gave a very beautiful look to the cake once sliced. This is one of the best cakes I've ever ate after beeng diagnosed with celiac desseas. I thought I'll never have a tasty gluten-free breackfast again until I decided to try your cake! Thank you so much for posting the recipe!

1 person found this review helpful

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From: JackieOhNo!

On Aug 19, 2009

Delightful! I also skipped the overnight step (simply because I forgot to do it the night before), but did let the pan sit in the refrigerator for about 1 hour, then waited 30 minutes before baking. I did not use any sugar on top, because we don't like things too sweet, and it was perfect for us. It took exactly 30 minutes to bake, my blueberries did not sink and, overall, it was a great success. I will try it again, though, using the overnight method. Thanks for posting this.

1 person found this review helpful

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From: Deantini

On Aug 9, 2009

Yummy alright! Very easy to throw together, the dough is quite dense but don't worry, the cake comes out very moist. I skipped the overnight step and put it straight in the oven, done after 30 min. I used less than 1 tbsp of sugar on top, which was right for me but my husband would have liked more. So I guess it depends how sweet you want the top to be. Made for 123 tag.

2 people found this review helpful

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From: diner524

On Jul 27, 2009

Delicious coffee cake!!! I didn't make it the night before, just whipped it up this morning. I made exactly as written, using blueberry I bought and cleaned and then froze. It was moist and very flavorful with the blueberries. Also very quick to get together!! Thanks for sharing the recipe. Made for PRMR.

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