Overnight Blueberry Coffee Cake Recipe #380917
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.
by WiGal
50 min | 15 min prep
SERVES 9
- 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
- In a bowl, beat egg, and 1/2 cup sugar.
- Combine flour, baking powder, and salt in medium sized bowl.
- Alternate adding egg mixture and then the milk to flour mixture; beating well after each addition.
- Stir in melted butter.
- Fold in blueberries.
- Pour into a greased 8 inch square pan, sprinkle with 2 tablespoons of remaining sugar.
- Cover and refrigerate overnight.
- Next morning, remove from refrigerator and put on counter for 30 minutes.
- Preheat oven to 350 degrees.
- Bake for 30-35 minutes or until toothpick comes out clean.
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5 stars