Overnight Blueberry Coffee Cake is a delightful make-ahead treat featuring a moist, tender cake bursting with juicy blueberries and topped with a buttery crumb. Perfect for breakfast, brunch, or a special morning surprise.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- 1 1/2 cups fresh or frozen blueberries
For the Crumb Topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Steps:
Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the sour cream and milk. Stir until just combined. Gently fold in the blueberries.
Make the Crumb Topping:
- In a small bowl, combine the brown sugar, flour, and cinnamon. Pour in the melted butter and mix until crumbly.
Assemble the Cake:
- Grease a 9x9-inch baking dish and spread the batter evenly into the pan. Sprinkle the crumb topping evenly over the batter.
Refrigerate Overnight:
- Cover the dish tightly and refrigerate overnight to allow the flavors to meld and the batter to set.
Bake the Cake:
- The next morning, preheat your oven to 350°F (175°C). Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the cake to cool slightly before slicing. Serve warm or at room temperature, paired with coffee or tea for a comforting treat.
Overnight Blueberry Coffee Cake is an effortless way to enjoy a freshly baked, bakery-style breakfast with minimal morning prep. It’s a sweet and satisfying start to any day!
