Overnight Berry Coffee Cake
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Butter||2⁄3 Cup (10.67 tbs), melted|
|Eggs||2 , beaten|
|Frozen blueberries||1 Cup (16 tbs) (fresh or raspberries or)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
In a largeibowl, combine flour, sugars, baking powder, baking soda, cinnamon and salt.
In a separate bowl, combine buttermilk, butter and eggs; add to dry ingredients and mix until well blended.
Fold in berries.
Pour into a greased 13-in.x 9 in.x 2-in.baking pan.
Combine topping ingredients; sprinkle over batter.
Cover and refrigerate several hours or overnight.
Uncover and bake at 350° for 45-50 minutes or until cake tests done.