Wednesday, April 18, 2012

Overnight Blueberry Coffee Cake

I came across this recipe on the internet the other night and had to make it.  It had good reviews and I had everything on hand.  I always a bag of frozen blueberries in my freezer.  I made it this morning for my kids for breakfast and they ate it up quickly.  It was fresh and warm out of the oven.  It gets refrigerated overnight and you set it out a half hour before you bake it.  It would be great to serve company.  When I made it this morning I set my oven the night before to turn on at 6am - then I set my alarm for 5:30 and put it directly in the oven so it would be ready to bake when the oven heated up and it was ready just in time for the kids to come out dressed and ready for breakfast.

Overnight Blueberry Coffee Cake

2 eggs
1 cup sugar
2 1/2 cups flour
4 teaspoons baking powder
1 1/2 teaspoons salt
2/3 cup milk
6 tablespoons butter, melted
2 cups blueberries (I used frozen)
4 tablespoons sugar

In a smaller bowl combine eggs and 1 cup sugar.  In another larger bowl combine flour, baking powder and salt.  Add egg mixture 1/2 at a time alternating with the milk beating well after each addition.  The mixture will be thick.  Carefully stir in melted butter and fold in the blueberries.  Pour into a greased 9x13 pan and sprinkle with remaining 4 tablespoons sugar.  Cover and refrigerate overnight.  Next morning, remove from refrigerator and put on counter for 30 minutes (or you can directly put into oven set to turn on in a half hour).  Preheat oven to 350 degrees and bake for about 40 minutes until golden and a toothpick comes out clean.

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