Recipe - Overnight Blueberry Cake (Corrected)

One half cup Sugar
1 Egg
3 tablespoon Margarine; melted
1 One fourth cup Flour
2 teaspoon Baking powder
Three fourths teaspoon Salt
1/3 cup Milk
1 cup Blueberries
2 tablespoon Sugar

Beat One half c. sugar and egg until well blended. Combine flour, baking powder,
and salt. Add to sugar mixture alternately with milk. Stir in melted
butter. Stir in blueberries. Pour into greased 9x9 pan, sprinkle with 2
tbsp. sugar, cover with plastic wrap, and place in refrigerator overnight.

Remove from refrigerator 30 mins. before baking. Bake at 350 F for 3035
mins.

Here are my changes: I used frozen blueberries and mixed them with about 2
tsp. each of flour and sugar before adding them to the batter. The sugar
sweetens them a little and the flour keeps them from clumping and sinking
to the bottom.

Also, I sprinkled more than 2 tbsp. of sugar on top! I sprinkled 2 tbsp.
before refrigerating, and then 2 more tbsp. before baking! Sprinkling sugar
on top makes such a nice crust... Posted to BakeryShoppe Digest V1 #205 by
miller@micro.ti.com (Jenni Miller) on Aug 28, 97