Overnight blueberry coffee cake
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| ½ | cup | Sugar + 2 t; divided |
| 1¼ | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ¾ | teaspoon | Salt |
| 3 | tablespoons | Butter or margarine; melted |
| 1 | cup | Blueberries; fresh |
Directions
Recipe by: Sue Klapper Preparation Time: 0:35 In a mixing bowl, beat egg and ½ cup sugar. Combine flour, baking powder, and salt; add alternately with milk to sugar mixture, beating w4ell 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 for 30 to 35 minutes.
Source: Taste of Home Magazine: June/July 1995.
Posted to Bakery-Shoppe Digest V1 #195 by novmom@... (Angela Gilliland) on Aug 18, 1997