Overnight Berry Coffee Cake
Start your morning with the irresistible aroma of an Overnight Berry Coffee Cake, a make-ahead breakfast treat that’s as effortless as it is delightful. Bursting with juicy berries and topped with a buttery cinnamon crumb, this moist and tender coffee cake combines convenience and flavor. Prep it the night before, allowing the flavors to meld and the crumb topping to achieve its signature texture, then simply pop it in the oven the next morning. Whether you’re entertaining guests or indulging in a quiet weekend breakfast, this berry-filled coffee cake is a crowd-pleaser that pairs beautifully with your favorite cup of coffee. Perfect for brunch spreads or cozy mornings at home, this easy recipe is sure to become a go-to family favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen mixed berries
- 0.5 cup light brown sugar, packed
- 0.25 cup all-purpose flour (for topping)
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter, cold and cubed (for topping)
Instructions
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
In a medium bowl, whisk together 0.5 cups of melted butter, 1 cup of milk, 2 large eggs, and 2 teaspoons of vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
Fold in 2 cups of fresh or frozen mixed berries, being careful not to crush the berries.
Pour the batter into a greased 9x9-inch baking dish and spread it evenly.
To make the crumb topping, mix 0.5 cups of light brown sugar, 0.25 cups of all-purpose flour, and 1 teaspoon of ground cinnamon in a small bowl.
Using a pastry cutter or your fingers, cut in 0.25 cups of cold cubed butter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter.
Cover the baking dish with plastic wrap and refrigerate overnight.
The next morning, remove the dish from the refrigerator and preheat the oven to 350°F (175°C).
Bake the coffee cake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 43.2 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
