Filled with mixed berries and hints of citrus, this overnight berry coffee cake would be a welcome addition to any dining table! Best of all, it can be prepared ahead of time.
You know what’s easy? Overnight coffee cake.
Walking the dogs on weekend mornings are the absolute worse. Everyone is out and about enjoying the fresh air…especially all the neighborhood pups. All the dogs get super excited sniffing and meeting each other.
A quick walk often turns into a very slow stroll with many stops.
On mornings like that, I’m very thankful to have a slice of berry coffee cake waiting for me at home.
Table of Contents
Make Ahead Coffee Cake
Coffee cake is hard to turn down, especially when it’s fresh and warm from the oven.
Coffee cake is the kitchen’s natural air freshener. Baking coffee cake releases the most pleasant and intoxicating aroma.
The mixture of cinnamon, citrus, and sugar screams delicious.
This berry coffee cake is simple and straightforward. It’s easy to make and it’s super customizable. I am sharing the recipe over at BHG’s Delish Dish blog.
It is an adaptation of this overnight cranberry coffee cake. I swapped in a mixture of fresh berries instead of cranberries.
Customize Overnight Coffee Cake
Pick and choose your choice of fruits. Instead of fresh berries, why not try:
- chopped stone fruit like peaches or apricots
- sliced mangos with shredded coconut
- chopped pineapples
- peeled and chopped apples
It’s a nice summery coffee cake that’s perfect with a large cold brew iced coffee.
After a long (and laborious) walk with the pups, this coffee cake helps me settle into weekend mode.
Make Ahead Berry Coffee Cake
Ingredients
Cake Batter:
- 2 cups all-purpose flour, (260 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup granulated sugar, (150 g)
- 1 Tablespoon finely grated orange zest, optional
- ½ cup unsalted butter, , (113 g) room temp, softened
- 2 large eggs, room temp
- ¾ cup sour cream, (170 g), room temp
- ¼ cup milk, or half & half
- 1 ½ cup assorted mixed fresh berries , (210 g) combination of strawberry, blueberry, blackberry, raspberry
Filling:
- ¼ cup brown sugar, (50 g) packed
- ½ teaspoon ground cinnamon, or more to taste preference
Crumb Topping:
- ½ cup all-purpose flour, (65 g)
- ½ cup brown sugar, , (100 g) packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, , (56 g) cold, cut into tablespoons
- ½ cup rolled oats, (45 g), also known as old fashioned oats
Instructions
- Line a 8-inch square baking pan with parchment paper, allowing for an overhang. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), combine sugar and orange zest until fragrant. Add butter. Cream mixture until smooth.
- Add in eggs and sour cream. Mix until combined. With the mixer running on slow speed, add dry flour mixture in three additions alternating with milk. Mix until just combined.
- Batter will be thick. Gently fold in berries.
Filling:
- Whisk together brown sugar and cinnamon. Set aside.
Assembly:
- Spread half of cake batter into prepared baking pan. Sprinkle filling mixture all over the cake batter. Gently spread remaining cake batter over cinnamon filling.
- Cover well. Keep in the fridge for up to 24 hours.
Crumb Topping:
- In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Using a pastry blender (or two forks), cut the butter into the mixture is coarse and crumbly. Stir in oats. Cover and keep chilled in the fridge until ready to assemble.
Baking:
- Preheat oven to 350°F. Remove cake batter from the fridge. Let stand at room temperature for 10-15 minutes while oven preheats.
- Sprinkle crumb topping over surface of coffee cake. Bake for 35 minutes. Loosely cover with foil. Bake for another 15-20 minutes until wooden toothpick inserted in center of cake comes out clean. Cool on wire rack for 20-30 minutes before serving. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can this recipe be made with frozen mixed berries?
Fresh fruit works best. Frozen berries will leak too much moisture.
The mix of citrus with berries is soooo perfect! I’ll need to try it with my coffee cakes !
Can I use plain yogurt instead of sour cream?
Yes, you can use plain yogurt.