- 2 c. Flour
- 1 c. Sugar
- 1 c. Buttermilk
- 2/3 c. Butter, softened
- 1 c. Brown Sugar, reserve 1/2 c. for topping
- 2 Eggs
- 2 Tbs. Dry Milk Powder
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1/4 tsp. Salt
- 1 c. fresh or frozen Blueberries
- 1/2 cup Walnuts
- 1/2 Teaspoon ground Nutmeg
- 1/4 cup Butter melted
Spray a 9x13- inch baking pan with non-stick cooking spray.
In a large bowl combine all the cake ingredients. Mix on low speed with an electric mixer until well blended (approximately 4 min.)
Once cake batter is well mixed, slowly fold in blueberries.
Pour batter into prepared 9x13 baking pan and spread evenly.
In a separate bowl, mix dry topping ingredients (brown sugar, walnuts and nutmeg). Sprinkle evenly over the batter. Cover tightly and refrigerate overnight.
The next morning, drizzle 1/4 melted butter over the top. Place in a preheated 350 degree oven and bake for 30 min or until top is golden brown and toothpick inserted comes out clean.
Cool for 15 min before serving. Serve with a hot cup of coffee or tea and enjoy!
Spray a 9x13- inch baking pan with non-stick cooking spray.
In a large bowl combine all the cake ingredients. Mix on low speed with an electric mixer until well blended (approximately 4 min.)
Once cake batter is well mixed, slowly fold in blueberries.
Pour batter into prepared 9x13 baking pan and spread evenly.
In a separate bowl, mix dry topping ingredients (brown sugar, walnuts and nutmeg). Sprinkle evenly over the batter. Cover tightly and refrigerate overnight.
The next morning, drizzle 1/4 melted butter over the top. Place in a preheated 350 degree oven and bake for 30 min or until top is golden brown and toothpick inserted comes out clean.
Cool for 15 min before serving. Serve with a hot cup of coffee or tea and enjoy!
