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Overnight Blueberry Crunch Coffee Cake

5 from 1 vote
Not too sweet with a crunchy topping, this recipe combines traditional coffee cake with the flavor of blueberry muffins.
Print Recipe
Prep Time 10 minutes
Servings: 12 people
Course: Breakfast
Ingredients Method

Ingredients
  

For The Cake
  • 2 cups all purpose flour +1 tablespoon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup butter softened
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
For the Strusel Crunch Topping
  • 1/2 cup sugar
  • 1/4 cup butter melted
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup pecans chopped

Method
 

  1. Spray a 9x13 cake pan or casserole dish with baking spray.
  2. In a large bowl mix together the 2 cups of flour, baking powder, baking soda, and salt.
  3. With a mixer, cream together the butter and the sugar until they are combined and a light yellow color.
  4. To the butter mixture, mix in 1 egg at a time until combined.
  5. Then slowly alternate adding the milk and the dry ingredients to the egg and sugar mixture until all of the ingredients are combined.
  6. Toss the remaining flour with the blueberries in a small bowl. Gently stir the blueberries into the batter with a spoon or a spatula.
  7. Pour the cake batter into your prepared baking pan and spread it evenly.
For The Struesel Crunch topping
  1. In a small separate bowl mix together all of the ingredients for the topping.
  2. Crumble the topping over the top of the cake, it won't cover the entire top of the cake, but make sure it's evenly distributed.
  3. Cover and put into your refrigerator overnight.
In the morning
  1. Preheat the oven to 350 degrees and bake for 35-45 minutes, until a toothpick comes out clean when inserted into the center of the cake.
  2. Let it cool for about 15 minutes before cutting into the cake.
  3. Top each piece of cake with fresh blueberries.
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