Overnight Blueberry Crumb Cake

Kitchen Tested
  • Yield 12 servings
  • Prep 8 mins
  • Cook 25 mins

A crowd-pleasing, very berry, irresistibly crumb-topped cake to prepare the night before and bake in the morning for a great breakfast or brunch treat.

blueberry-crumb-cake-recipe

“Have another slice—think of blueberries’ antioxidant effect. This recipe is easy and a crowd-pleaser.” —The Schramm House Bed & Breakfast, Burlington, Iowa

Ingredients

Cake:
-- Nonstick cooking spray
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup 2% reduced-fat milk
2 -- eggs, beaten
1 1/2 cups fresh or frozen blueberries
Topping:
1 cup sugar
1/2 cup all-purpose flour
1/4 cup butter, melted

Instructions

  1. Coat a 13-by-9-inch glass baking dish with nonstick spray.
  2. Sift together flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in shortening.
  3. Combine milk and eggs; beat until mixed. Add to dry ingredients. Mix lightly. Fold in berries. Spread in pan, cover and refrigerate overnight.
  4. The Next Day, preheat oven to 375F.
  5. To prepare the topping, combine sugar, flour and butter in a small bowl. Mix until crumbly. Spread over batter. Bake, uncovered, about 25 minutes, until a cake tester inserted into the center comes out clean and topping is lightly browned.

Recipe reprinted with permission from Carol Gordon’s Sleep On It (Hyperion, 2006).

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