OVERNIGHT BLUEBERRY COFFEE CAKE

1 egg
1/2 cup plus 2 tablespoons sugar, divided
1 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup milk
3 tablespoons butter or margarine, melted
1 cup fresh blueberries

In a mixing bowl, beat egg and 1/2 cup sugar. Combine flour, baking powder, and salt. Add alternately with milk to sugar mixture, beating well after each addition. Stir in melted butter or margarine. Fold in berries. Pour into a greased, 8-inch square baking pan. Sprinkle in the remaining sugar. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350 degrees for 30-35 minutes.

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