Overnight Blueberry Crumb Cake

  • Yield: 12 servings
  • Prep: 8 mins
  • Cook: 25 mins

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


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


  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).

Nutritional Info *per serving

  • Calories 370
  • Glycemic Load 23
  • Fat 13g
  • Saturated Fat 5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 4g
  • Cholesterol 45mg
  • Sodium 230mg
  • Potassium 85mg
  • Carbohydrate 58g
  • Fiber 1g
  • Sugars 36g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 4%
  • Calcium 10%
  • Iron 8%