Overnight Blueberry Coffee Cake Make it ahead or bake it now

Overnight Blueberry Coffee Cake can be made ahead or baked right away, however you want to do it.

Overnight Blueberry Coffee Cake is a long time favorite blueberry recipe at our house! I have been making this for years. It is best with fresh berries but frozen can be used. It is nice to have the option of mixing it up the night before and baking it the next day. Whether freshly baked, warmed up, room temperature or refrigerated, it is delicious!

If you love blueberries like we do, also try Blueberry Bread.

To print the recipe for Overnight Blueberry Coffee Cake, click HERE.



1 egg

½ cup sugar

1 ¼ cups flour

2 tsp. baking powder

¾ tsp. salt

1/3 cup milk

3 Tbsp. melted butter

1 ½ cup blueberries

2 Tbsp sugar


Combine egg and sugar.

Combine flour, baking powder and salt.

To sugar mixture, add 1/3 of flour mixture, beat well, add 1/3 of milk and beat well. Continue until all is mixed in.


Stir in butter.

Gently fold in blueberries.

Pour into greased 8 inch square baking pan.

Sprinkle with another 2 Tbsp of sugar.

Bake at 350 degrees for 30-35 minutes.


Cover and chill overnight.

Remove 30 minutes before baking.

Bake at 350 degrees for 30-35 minutes.


The recipe for Overnight Blueberry Coffee Cake came from an old Taste of Home magazine. It can also be found HERE. I changed the amount of blueberries because it just needed more. 🙂

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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you.  Also, you can put in exactly what you used so it is the most accurate.

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