Overnight Blueberry Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 9 |
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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. Ingredients:
1 egg |
1/2 cup sugar |
1 1/4 cups flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/3 cup milk |
3 tablespoons butter, melted |
1 cup blueberries |
2 tablespoons sugar |
Directions:
1. In a bowl, beat egg, and 1/2 cup sugar.
2. Combine flour, baking powder, and salt in medium sized bowl.
3. Alternate adding egg mixture and then the milk to flour mixture; beating well after each addition.
4. Stir in melted butter.
5. Fold in blueberries.
6. Pour into a greased 8 inch square pan, sprinkle with 2 tablespoons of remaining sugar.
7. Cover and refrigerate overnight.
8. Next morning, remove from refrigerator and put on counter for 30 minutes.
9. Preheat oven to 350 degrees.
10. Bake for 30-35 minutes or until toothpick comes out clean.
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