Overnight Berry Coffee Cake

• 2 cups flour
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2/3 cup margarine, melted
• 2 eggs, beaten
• 1 cup blueberries (fresh or frozen,thawed and drained if using frozen) or 1 cup raspberries (fresh or frozen,thawed and drained if using frozen)
• Topping
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon

1. In a large bowl, combine flour, sugars, baking powder, baking soda, cinnamon and salt.
2. Set aside.
3. In a separate bowl, combine buttermilk, margarine and eggs; add to dry ingredients and mix until well blended.
4. Fold in berries.
5. Pour into a greased 13 x 9-inch pan.
6. Combine topping ingredients and sprinkle over batter.
7. Cover and refrigerate overnight.
8. The next morning, uncover and bake at 350 degrees for 45-50 minutes or until cake test done with toothpick inserted near center.
9. Can be served warm or cooled.
10. (Time does not reflect overnight refrigeration time).

flour, sugar, brown sugar, baking powder, baking soda, ground cinnamon, salt, buttermilk, margarine, eggs, blueberries, topping, brown sugar, pecans, ground cinnamon

Taken from www.food.com/recipe/overnight-berry-coffee-cake-88049 (may not work)