Overnight Blueberry Coffee Cake

Submitted by WiGal

"A make ahead recipe my mother gave me from an old Taste of Home magazine-1995. 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.""

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 9

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.

Reviews

[Julie]

I quadrupled this recipe and split the batter between two 13x9 inch pans for a large brunch I was attending. Honestly, I was a little nervous. Looked like way too many blueberries, way too thick of a batter and possibly not even enough. I put both pans in for 35 minutes the next morning. Everything fluffed up and looked/tasted perfect. Nice and easy to prepare for a busy morning.

 

[momaphet]

This was a tasty coffee cake! Like others I mixed it up in the morning and baked right away. I added vanilla to the cake and topped with cinnamon sugar instead of plain sugar. I did find the cake to be a little dry may add a little more butter the next time. Made for PRMRT

 

[zori2559]

Amazing cake!!! I've used dr Schar's gluten-free cake flour + 2tbsp potato starch (it makes gf flour stronger) and corn oil in stead of butter. I've also substitute the blueberries with chopped apple rolled very well into ground cinnamon which gave a very beautiful look to the cake once sliced. This is one of the best cakes I've ever ate after beeng diagnosed with celiac desseas. I thought I'll never have a tasty gluten-free breackfast again until I decided to try your cake! Thank you so much for posting the recipe!

 

[Quail2]

Family loved this! Added a bit more butter as previous reviewer suggested.

 

[RedVinoGirl]

GREAT! I made this the night before for this morning's mother's day breakfast. A hit with all in the family. My little ones each ate 2 pieces! Will definitely store this to make again in the future. I followed the directions exactly and only baked for 25 minutes and it was perfectly done. Thank you for posting this!