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How To make Overnight Blueberry Coffee Cake(Overnight)

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1 egg
1/2 cup plus 2 Tbsp sugar -- divided
1 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup milk
3 tablespoons butter -- melted
1 cup fresh blueberries
In a mixing bowl, beat egg and 1/2 cup sugar. Combine flour, baking powder and salt; add alternately with milk to sugar mixture, beating well after each addition. Stir in butter. Fold in berries. Pour into a greased 8-in square baking pan; sprinkle with the remaining sugar. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350 for 30-35 minutes.

How To make Overnight Blueberry Coffee Cake(Overnight)'s Videos

Blue Ribbon Blueberry Coffee Cake Recipe | Just A Pinch

Soft, tender and melt-in-your-mouth coffee cake full of fresh blueberries in every bite. The sprinkled sugar on top crisps up for the perfect touch of sweetness. Make this easy blueberry coffee cake for Christmas morning or any Sunday brunch.
See how to make it here:

Easy Sourdough Coffee Cake (Overnight Recipe)

If you’re a sourdough connoisseur looking for a delicious sweet treat, you’re in the right place! This sourdough coffee cake is the perfect comfort food for a cozy breakfast, or as an after-dinner dessert. It’s warm, fluffy, and melt-in-your-mouth good. Plus it's made with an overnight sponge, which means it's long fermented for better digestion!

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Sucanat:
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????INGREDIENTS????

Overnight Sponge:
1 cup (230 grams) water
1 cup (240 grams) active sourdough starter, 100% hydration
2 1/2 cups (345 grams) all-purpose flour

Filling/Topping:
1/2 cup sucanat or brown sugar
1 tablespoon cinnamon
1/2 cup butter, melted
3/4 cup pecans (toasted and chopped) or 1 cup of wild blueberries, optional

Coffee Cake Dough:
Overnight sponge
1 cup butter, melted and cooled
2 large eggs, lightly beaten
1/2 cup cane sugar (or coconut sugar or sucanat)
2 teaspoons pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon unrefined sea salt

????SAMPLE BAKING SCHEDULE????
Here’s a sample baking schedule for this sourdough coffee cake to help you plan your bake:

◾The afternoon before you plan on baking: Feed your sourdough starter at around noon to 2:00.
◾The evening before: Mix together overnight sponge just before going to bed.
◾The next morning: Assemble and bake the sourdough coffee cake.
So if you’d like to eat this Sunday morning, feed your starter on Saturday afternoon.

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Let's Bake! with Helena - Gluten Free Overnight Coffee Cake

Thank you for joining me! Today we make Gluten Free Overnight Coffee Cake! For ingredients we need...

2 cups Gluten Free flour with Xanthan Gum
1 teaspoon baking soda
1 teaspoon baking powder
1 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
2/3 cup softened butter
1 cup sour milk
2 eggs

For the topping we need...

1/2 cup brown sugar
1 teaspoon cinnamon
raisins, nuts, or coconut

- Cream butter & sugars until fluffy

- Add eggs one at a time, and beat well.

- Sift dry ingredients and spices

- Combine dry into wet and add sour milk, then mix well.

- Pour into greased pan

- Cover with topping

- Cover with plastic, place in fridge overnight. (at least 8 hours)

- Next morning preheat oven, remove plastic wrap

- Bake for 45 minutes at 350 degrees.

- Let cool, remove from pan.

- Enjoy!

Join us next Sunday for another gluten free treat!

Blueberry Coffee Cake!

This blueberry coffee cake is super delicious and easy to make! It is a moist, flavorful cake loaded with blueberries and topped with an amazing streusel crumb topping. This recipe makes 9 servings, and is perfect for breakfast, a snack, or whenever you want a tasty blueberry treat. Hope you enjoy, and remember to like this video, comment, and subscribe to my channel for more recipes!

Moist Blueberry Coffee Cake | Starbucks Copycat

MOIST BLUEBERRY COFFEE CAKE ????
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Need an easy coffee cake recipe to feed a crowd? This blueberry coffee cake is made with yogurt and has a streusel crumble topping that's to die for!
This recipe can be made with frozen blueberries if you don't have fresh and yes, you can freeze this blueberry coffee cake!

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Overnight Blueberry French Toast

This blueberry French toast is pretty much a throw-it-together-and-let-it-go type of dish. Make this the day before and place it in the refrigerator overnight before baking in the morning!

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------------------------------

Skip ahead:

0:00 Intro
0:47 Adding the bread and blueberries
2:58 Making the custard
5:31 Pouring on the custard
6:18 Putting in the oven
7:24 Tasting the French toast

INGREDIENTS

- 1 loaf challah bread, sliced into 1-inch slices
- 2 cups blueberries (fresh or frozen)
- 7 large eggs
- 1 3/4 cups whole milk
- 1 cup heavy cream
- 1/2 tsp salt
- zest from one lemon
- 2 tbsp lemon juice
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1 cup toasted and chopped pecans

INSTRUCTIONS

- Grease a 9×13 baking dish with butter and set aside.

- Shingle the slices of bread into the prepared baking dish. Sprinkle 1 1/2 cups of blueberries over the slices of bread, allowing them to fall into the cracks.

- To make the custard, crack eggs into a large bowl. Whisk until smooth. Add the milk, heavy cream, salt, zest, lemon juice, sugar, vanilla, and cinnamon. Whisk to combine and pour over the prepared bread, ensuring to moisten each slice. For overnight French toast, cover tightly with plastic wrap and chill for up to 8 hours.

- If wanting to bake the same day, allow the bread to soak for 30-60 minutes. When ready to bake, preheat the oven to 350°F. Top the French toast with remaining blueberries and chopped pecans. Bake until puffed and golden brown, 45-55 minutes.

- Remove from the oven and cool for 10 minutes. Serve with powdered sugar and maple syrup.

#Frenchtoast #breakfast #onedish

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