Overnight Blueberry Coffee Cake

50 mins (prep 15, cooking 35)
8 ingredients
9 servings
A make ahead recipe my mother gave me from an old Taste of Home magazine-1995. Notice that you refrigerate the batter, then let it get to room temperature in 30 minutes before baking. If you have celiac disease, zori's review might be helpful to you-- she wrote" dr Schar's gluten-free cake flour + 2tbsp potato starch (it makes gf flour stronger) and corn oil in stead of butter."

Categories:  <-60-mins , fruit , beginner-cook , breakfast , equipment , refrigerator , brunch , blueberries , coffee-cakes , oamc~freezer~make-ahead , time-to-make , easy , oven , number-of-servings , breads , healthy , berries ,
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Serving Size (60.44 g)
Servings 9
Amount per Serving
Calories 182.72 Calories from Fat 42.57
% Daily Value *
Total Fat 4.73g 65.44%
Saturated Fat 2.77g 124.59%
Trans Fat 0.16g %
Cholesterol 13.67mg 41.0%
Sodium 357.49mg 134.06%
Total Carbohydrate 33.27g 99.81%
Dietary Fiber 2.18 g 78.48%
Sugars 20.29 g %
Protein 3.89g 70.01%
Vitamin A 141.36IU% Vitamin C 1.85mg%
Calcium 120.81mg% Iron 0.78mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4