Overnight Berry Coffee Cake - cooking recipe

Ingredients

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

Preparation

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