You are here: Home » Recipes » Overnight Blueberry Crumb Cake Overnight Blueberry Crumb Cake Recipe by Our Cookbook CollectionKitchen 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. PrintEmail “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 spray2 cups all-purpose flour1 cup sugar1 tablespoon baking powder1/4 teaspoon salt1/2 cup vegetable shortening1 cup 2% reduced-fat milk2 -- eggs, beaten1 1/2 cups fresh or frozen blueberriesTopping:1 cup sugar1/2 cup all-purpose flour1/4 cup butter, melted Instructions Coat a 13-by-9-inch glass baking dish with nonstick spray. Sift together flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in shortening. Combine milk and eggs; beat until mixed. Add to dry ingredients. Mix lightly. Fold in berries. Spread in pan, cover and refrigerate overnight. The Next Day, preheat oven to 375F. 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).