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Overnight Blueberry Coffee Cake

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Ingredients

Scale

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup sour cream (or plain yogurt for a lighter option)
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries (or frozen, thawed)
  • ½ cup milk (whole milk or dairy-free milk)

For the Cinnamon Sugar Topping:

  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • ¼ cup unsalted butter, melted

Ingredient Highlights

  • Blueberries: Fresh or frozen blueberries provide juicy bursts of flavor and natural sweetness. They’re also packed with antioxidants, making this cake a slightly healthier indulgence.
  • Sour Cream (or Yogurt): Adds moisture and richness to the cake, creating a soft and tender crumb.
  • Butter: The butter in both the cake and the cinnamon-sugar topping contributes to the rich, buttery flavor that’s a signature of coffee cakes.
  • Cinnamon: Cinnamon adds a warm, aromatic sweetness that complements the tangy blueberries and gives the cake an irresistible flavor.

Instructions

Prepare the Cake Batter:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
  3. Mix Wet Ingredients: In a separate large bowl, whisk together the sour cream, softened butter, eggs, and vanilla extract until smooth and creamy.
  4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix to avoid a dense texture.
  5. Add Blueberries: Gently fold in the fresh blueberries (or thawed frozen blueberries) into the batter, being careful not to break them up too much.
  6. Add Milk: Pour in the milk and mix gently to incorporate. The batter should be thick but smooth.

Prepare the Cinnamon Sugar Topping:

  1. Make the Topping: In a small bowl, combine the granulated sugar and cinnamon for the topping. Stir well to ensure an even distribution of the cinnamon.
  2. Melt the Butter: Melt the butter and set aside.

Assemble the Cake:

  1. Layer the Cake: Pour the batter into the prepared baking pan and spread it into an even layer.
  2. Add the Cinnamon Sugar: Sprinkle the cinnamon-sugar mixture evenly over the top of the cake batter. Drizzle the melted butter over the cinnamon sugar for an extra crumbly and flavorful topping.

Rest and Refrigerate Overnight:

  1. Cover and Refrigerate: Cover the baking pan with plastic wrap or a clean kitchen towel and place it in the refrigerator to rest overnight. This allows the flavors to meld together and the cake to rise.

Bake the Coffee Cake:

  1. Preheat the Oven (Again): The next morning, preheat your oven to 350°F (175°C).
  2. Bake: Remove the pan from the refrigerator and bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake should rise beautifully and the cinnamon topping will form a delicious, crispy layer.
  3. Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serve:

  1. Cut and Serve: Slice the cake into squares or wedges and serve. Enjoy with your morning coffee, or as an afternoon treat!

Nutrition

Find it online: https://buttereats.com/overnight-blueberry-coffee-cake/