Overnight blueberry cake (corrected)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| 1 | Egg | |
| 3 | tablespoons | Margarine; melted |
| 1¼ | cup | Flour |
| 2 | teaspoons | Baking powder |
| ¾ | teaspoon | Salt |
| ⅓ | cup | Milk |
| 1 | cup | Blueberries |
| 2 | tablespoons | Sugar |
Directions
Beat ½ c. sugar and egg until well blended. Combine flour, baking powder, and salt. Add to sugar mixture alternately with milk. Stir in melted butter. Stir in blueberries. Pour into greased 9x9 pan, sprinkle with 2 tbsp. sugar, cover with plastic wrap, and place in refrigerator overnight.
Remove from refrigerator 30 mins. before baking. Bake at 350 F for 30-35 mins.
Here are my changes: I used frozen blueberries and mixed them with about 2 tsp. each of flour and sugar before adding them to the batter. The sugar sweetens them a little and the flour keeps them from clumping and sinking to the bottom.
Also, I sprinkled more than 2 tbsp. of sugar on top! I sprinkled 2 tbsp.
before refrigerating, and then 2 more tbsp. before baking! Sprinkling sugar on top makes such a nice crust... Posted to Bakery-Shoppe Digest V1 #205 by miller@... (Jenni Miller) on Aug 28, 97