OVERNIGHT BLUEBERRY COFFEE CAKE

1 egg
1/2 cup plus 2 Tablespoons sugar, divided
1 1/4 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup milk
3 Tablespoons butter or margarine, melted
1 cup fresh blueberries

In a mixing bowl, beat egg and 1/2 cup sugar.

Combine flour, baking powder and salt; add alternately with milk to sugar mixture, beating well after each addition. Stir in butter. Fold in berries. Pour into a greased 8-inch square baking pan; sprinkle with the remaining sugar. Cover and chill overnight.

Remove from the refrigerator 30 minutes before baking.

Preheat oven to 350 degrees F.

Bake coffee cake for 30-35 minutes.

Yield: 9 servings