Overnight Berry Coffee Cake Recipe

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After enjoying a berry coffee cake at a bed-and-breakfast we visited on our honeymoon, I went home and tried to duplicate it. My husband said I was successful!
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min.
MAKES: 12-16 servings


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2/3 cup butter or margarine, melted
  • 2 eggs, beaten
  • 1 cup fresh or frozen raspberries or blueberries
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped nuts
  • 1 teaspoon ground cinnamon

Nutritional Facts

1 piece: 268 calories, 11g fat (5g saturated fat), 48mg cholesterol, 284mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 4g protein .


  1. 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. Yield: 12-16 servings.
Originally published as Overnight Berry Coffee Cake in Cookin' Up Country Breakfasts Cookbook 1994, p60

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fascinator 243878
Reviewed Feb. 15, 2016

"Good. Love that you can make the night before and bake in the morning."

joy cooking 19860
Reviewed May. 12, 2013

"Happy Mother's Day to ME! I loved being able to mix it up the night before, have a clean kitchen in the morning and just put it in the oven. I cut everything in half, except the blueberries, and used an 8" square pan. It turned out great!!"

eharney 43043
Reviewed Jul. 7, 2010

"This is a keeper, made exactly as recipe stated and it is delicious and so easy!"

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