Overnight Blueberry Coffee Cake Recipes

BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)

Steps:

• Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
• Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
• Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
• Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
• This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

MAKE-AHEAD SOUR CREAM COFFEE CAKE

Steps:

• Grease and flour a 9x13-inch baking pan.
• Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
• Beat eggs and sour cream into butter mixture until smooth.
• Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
• Pour the batter into the prepared baking dish.
• Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
• Cover the baking dish with plastic wrap and chill 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.

LEMON BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Spray an 8x8 inch pan with non stick spray.
• In a large bowl, cream together the butter, sugar and lemon zest until the mixture is light and fluffy.
• Add in the egg and vanilla and mix until combined.
• In a medium bowl, mix together the flour, salt and baking powder.
• Pour part of the flour mixture into the large bowl of wet ingredients, stir, add in the plain yogurt and rest of flour mixture and then mix until completely combined.
• Fold in the floured blueberries.
• Spread the batter into your prepared pan. The batter will be thick.
• Sprinkle the top with a little bit of sugar.
• Bake for 40-45 minutes, until a toothpick comes out clean.
• Cool for 10-15 minutes.
• Prepare the glaze by mixing together the powdered sugar and heavy cream, start with 2 tablespoons of cream and continue to add more until the desired consistency has been reached.
• Drizzle all over the top and then sprinkle a little lemon zest on top.
• Lightly cover with foil and store at room temperature.

BLUEBERRY COFFEE CAKE I

Steps:

• Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
• Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
• For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
• Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

OVERNIGHT BLUEBERRY COFFEE CAKE

Steps:

• In a bowl, beat egg, and 1/2 cup sugar.
• Combine flour, baking powder, and salt in medium sized bowl.
• Alternate adding egg mixture and then the milk to flour mixture; beating well after each addition.
• Stir in melted butter.
• Fold in blueberries.
• Pour into a greased 8 inch square pan, sprinkle with 2 tablespoons of remaining sugar.
• Cover and refrigerate overnight.
• Next morning, remove from refrigerator and put on counter for 30 minutes.
• Preheat oven to 350 degrees.
• Bake for 30-35 minutes or until toothpick comes out clean.

ULTIMATE BLUEBERRY COFFEE CAKE

Steps:

• Mix first 5 dry ingredients together.
• Add eggs, canola oil and milk.
• By hand, mix together and do not overmix.
• Fold in sugared blueberries.
• Do not overmix and make sure they are frozen or it will turn your batter purple.
• Pour into greased and floured 9 x 13 baking pan.
• Mix ingredients for the strudel. Studel topping will be thin.
• Spoon over coffeecake.
• Bake 375 degrees for 40 - 50 min or until knife inserted comes out clean.
• Don't overbake.

OVERNIGHT BERRY COFFEE CAKE

Steps:

• In a large bowl, combine flours, sugars, baking powder, baking soda, cinnamon and salt. In a separate bowl, combine buttermilk, butter and eggs; add to dry ingredients and mix until well blended. Fold in berries. Pour into a greased 13-in. x 9-in. baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate several hours or overnight. Uncover and bake at 350° for 45-50 minutes or until cake tests done.

BLUEBERRY COFFEE CAKE

Steps:

• Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. Add eggs, milk and vanilla and mix until combined.
• In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Stir in blueberries. Batter will be thick.
• Pour batter into a greased 9x13 inch pan. Combine topping ingredients and sprinkle over the top of the batter In the pan.
• Bake at 375 degrees for 35-45 minutes. Don't over bake or the cake will be dry. Cool before serving.
• Serve with coffee or tea, or even with a scoop of ice cream.

OVERNIGHT BLUEBERRY COFFEE CAKE

Steps:

• In a bowl, beat egg and 1/2 cup sugar. Combine flour, baking powder and salt; add alternately with milk to sugar mixture, beating well after each addition. Stir in butter. Fold in berries. , Pour into greased 8-in. square baking pan; sprinkle with the remaining sugar. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30-35 minutes.

BLUEBERRY BUTTERMILK BREAKFAST CAKE

Steps:

• Preheat your oven to 350 degrees. Grease a 8 or 9 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
• In a separate mixing bowl, whisk together the 1 and 3/4 cup flour, salt and baking powder. Toss the blueberries in the remaining 1/4 cup flour.
• Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
• Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.