Overnight Blueberry Coffee Cake
Wake up to the irresistible aroma of this Overnight Blueberry Coffee Cake—a delightful make-ahead treat that's perfect for breakfast, brunch, or special occasions. Bursting with juicy blueberries and topped with a buttery cinnamon streusel, this moist coffee cake is prepared the night before, allowing the flavors to meld beautifully in the refrigerator. The tender crumb is achieved with a combination of sour cream and melted butter, while the brown sugar streusel adds a satisfying crunch to every bite. Simply pop it into the oven in the morning, and enjoy a warm, bakery-style indulgence straight from your kitchen. Whether you're hosting guests or treating your family, this overnight coffee cake is a fuss-free way to create a memorable morning.
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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 cups unsalted butter, melted
- 0.75 cups milk
- 0.5 cups sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups fresh blueberries
- 0.75 cups brown sugar
- 1.5 teaspoons ground cinnamon
- 0.5 cups all-purpose flour (for streusel)
- 0.25 cups unsalted butter, cold and cubed
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 another bowl, combine 0.5 cups of melted unsalted butter, 0.75 cups of milk, 0.5 cups of sour cream, 2 large eggs, and 2 teaspoons of vanilla extract. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the 1.5 cups of fresh blueberries using a spatula.
Grease a 9x13-inch baking dish and pour the batter into it, spreading it out evenly.
In a small mixing bowl, prepare the streusel by combining 0.75 cups of brown sugar, 1.5 teaspoons of ground cinnamon, and 0.5 cups of all-purpose flour.
Cut in 0.25 cups of cold, cubed unsalted butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the top of the cake batter.
Cover the baking dish with plastic wrap and refrigerate overnight.
The next morning, preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish.
Bake the coffee cake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 52.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 172 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.
