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Take advantage of the make ahead directions of this Overnight Blueberry Coffee Cake or go ahead and bake it right away.
Make ahead recipes are so great to save time on the day you want to serve your recipe. This Overnight Blueberry Coffee Cake is one of those!
You can get it mixed up and dishes done the day before. Then all you need to do is bake and serve!
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Why I Love This Recipe
It is easy to make with simple ingredients. These are just basic ingredients.
It’s a family-approved recipe. Everyone loves this!
I love the flexibility of the overnight option. I can mix it up a day ahead to make it the next morning or I can mix it up and bake it right away.
Can it Be Made Ahead of Time
Yes! To rewarm, microwave on high for 15-30 seconds for a small slice. Check after 15 seconds. It will depend on the strength of your microwave how long it will take.
Can This Be Frozen
Yes! Wrap tightly and freeze for up to 3 months. Freeze in single slices or as a whole cake.
How to Store Overnight Blueberry Coffee Cake
Store tightly covered in the refrigerator.
Key Ingredients
(Full printable ingredients and instructions are just below.)
Egg
Sugar
Milk
Butter, melted
Blueberries
How to Make Overnight Blueberry Coffee Cake
Combine egg and 1/2 cup of sugar.
Combine flour, baking powder and salt.
Add 1/3 of flour mixture to the egg and sugar mixture.
Beat well.
Add 1/3 of milk and beat well.
Continue until all is mixed in, beating well after each addition.
Stir in butter.
Gently fold in blueberries.
Pour into greased 8 inch square baking pan. The batter will be thick so press into edges with a spatula as needed.
Sprinkle with another 2 Tbsp of sugar.
Bake at 350 degrees for 30-35 minutes. It is done when lightly browned, center does not jiggle and toothpick in center comes out dry-except for blueberry stains. The toothpick won’t have gooey batter on it.
OR
Cover and chill overnight.
Remove from refrigerator 30 minutes before baking.
Bake at 350 degrees for 30-35 minutes.
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Overnight Blueberry Coffee Cake
Take advantage of the make ahead directions of this Overnight Blueberry Coffee Cake or go ahead and bake it right away.
Ingredients
- 1 egg
- ½ cup plus 2 Tablespoons sugar
- 1 ¼ cups flour
- 2 teaspoons baking powder
- ¾ teaspoons salt
- 1/3 cup milk
- 3 Tablespoons melted butter
- 1 ½ cup blueberries
Instructions
Combine egg and ½ cup of sugar.
Combine flour, baking powder and salt.
Add 1/3 of flour mixture to the egg and sugar mixture.
Beat well.
Add 1/3 of milk and beat well.
Continue until all is mixed in, beating well after each addition.
Stir in butter.
Gently fold in blueberries.
Pour into greased 8 inch square baking pan. The batter will be thick so press into edges with a spatula as needed.
Sprinkle with the other 2 Tablespoons of sugar.
Bake at 350 degrees for 30-35 minutes. It is done when lightly browned, center does not jiggle and toothpick in center comes out dry-except for blueberry stains. The toothpick won’t have gooey batter on it.
OR
Cover and chill overnight.
Remove from refrigerator 30 minutes before baking.
Bake at 350 degrees for 30-35 minutes.
Nutrition Information
Yield 9 Serving Size 1Amount Per Serving Calories 135Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 32mgSodium 328mgCarbohydrates 20gFiber 1gSugar 6gProtein 3g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
