5 Reviews of Overnight Blueberry Coffee Cake

From: Deantini

On Aug 9, 2009

Yummy alright! Very easy to throw together, the dough is quite dense but don't worry, the cake comes out very moist. I skipped the overnight step and put it straight in the oven, done after 30 min. I used less than 1 tbsp of sugar on top, which was right for me but my husband would have liked more. So I guess it depends how sweet you want the top to be. Made for 123 tag.

From: diner524

On Jul 27, 2009

Delicious coffee cake!!! I didn't make it the night before, just whipped it up this morning. I made exactly as written, using blueberry I bought and cleaned and then froze. It was moist and very flavorful with the blueberries. Also very quick to get together!! Thanks for sharing the recipe. Made for PRMR.

From: Hwin

On Aug 8, 2009

Very good. I've never used a recipe that called for chemical leavening and then leaving it overnight. The resulit was interesting. The "batter" was more like dough. It did rise in the refrigerator, but not much in oven. The result is enjoyable. Keep an eye on it in the oven, though. Mine was golden brown after 27 minutes.

From: zori

On Oct 16, 2009

Amazing cake!!! I've used dr Schar's gluten-free cake flour + 2tbsp potato starch (it makes gf flour stronger) and corn oil in stead of butter. I've also substitute the blueberries with chopped apple rolled very well into ground cinnamon which gave a very beautiful look to the cake once sliced. This is one of the best cakes I've ever ate after beeng diagnosed with celiac desseas. I thought I'll never have a tasty gluten-free breackfast again until I decided to try your cake! Thank you so much for posting the recipe!

From: JackieOhNo!

On Aug 19, 2009

Delightful! I also skipped the overnight step (simply because I forgot to do it the night before), but did let the pan sit in the refrigerator for about 1 hour, then waited 30 minutes before baking. I did not use any sugar on top, because we don't like things too sweet, and it was perfect for us. It took exactly 30 minutes to bake, my blueberries did not sink and, overall, it was a great success. I will try it again, though, using the overnight method. Thanks for posting this.