Overnight Blueberry Coffee Cake

5.0(13)

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. If you have celiac disease, zori's review might be helpful to you-- she wrote" dr Schar's gluten-free cake flour + 2tbsp potato starch (it makes gf flour stronger) and corn oil in stead of butter."

by WiGal·published 2009-07-10

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Breads

Servings

9 serving(s)

Total time

50 min

prep 15 min

Calories / serving

175 kcal

Ingredients (9)

serves

1 eggegg
1/2 cup sugarsugar
1 1/4 cups flourflour
2 teaspoons baking powderbaking-powder
3/4 teaspoon saltsalt
1/3 cup milkmilk
3 tablespoons butter, meltedbutter
1 cup blueberriesblueberry
2 tablespoons sugarsugar

Instructions (10 steps)

01In a bowl, beat egg, and 1/2 cup sugar.
02Combine flour, baking powder, and salt in medium sized bowl.
03Alternate adding egg mixture and then the milk to flour mixture; beating well after each addition.
04Stir in melted butter.
05Fold in blueberries.
06Pour into a greased 8 inch square pan, sprinkle with 2 tablespoons of remaining sugar.

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