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Overnight Berry Coffee Cake

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


  • 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 large 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


  • 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.

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  • knollbrookcook
    Dec 21, 2018

    This is delicious and wonderful to throw together the night before. I have used blueberries most of the time but any berries would work. I have taken it to our ladies church breakfasts a few times and everyone loves it. I never bring any home and have given out the link to the recipe a few times.

  • fascinator
    Feb 15, 2016

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

  • joy cooking
    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
    Jul 7, 2010

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