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Overnight Blueberry Streusel Coffee Cake

Overnight Blueberry Streusel Coffee Cake
This Recipe Is:

WebMD Recipe

You could substitute cranberries in this recipe if you prefer (it will just be a bit more tart than the blueberry version).

Ingredients
  • 1 cup
    cake flour, (regular white flour can be substituted)
  • 1 cup
    whole-wheat pastry flour, or 2 cups of cake flour
  • 1 1/4 cup
    granulated sugar, or sugar substitute
  • 2 1/2 teaspoons
    baking powder
  • 3/4 teaspoon
    salt
  • 3 tablespoons
    canola oil
  • 5 tablespoons
    fat-free or light sour cream
  • 3/4 cup
    low-fat milk
  • 1 large
    egg
  • 2 cups
    fresh or frozen blueberries
  • 6 tablespoons
    cake flour or white flour
  • 3/4 teaspoon
    ground cinnamon
  • 2 tablespoons
    butter or no-trans fat margarine
  •  
    canola cooking spray
Instructions
  1. Coat a 9x9x2-inch square baking dish (or similar round pan) with canola cooking spray.
  2. Add cake flour, whole-wheat pastry flour, 3/4 cup sugar, baking powder, salt, canola oil, 3 tablespoons fat-free sour cream, low-fat milk, and egg to large mixing bowl and beat for about 30 seconds until blended. Carefully stir in blueberries and spread in prepared pan.
  3. Add the remaining ingredients for crumb topping  to a small food processor (or use a pastry blender and a medium-sized bowl) and mix together briefly -- just until blended and crumbly. Sprinkle topping evenly over cake batter.
  4. Cover dish well and put in refrigerator overnight.
  5. In the morning, preheat oven to 375°F. Bake in center of oven until cake tests done (about 45 minutes).
Nutritional Information

Makes: 8 servings
  • Calories340
  • Protein6 g
  • Carbohydrates63 g
    • Dietary fiber3 g
  • Fat8 g
    • Saturated fat1 g
  • Cholesterol27 mg
  • Sodium398 mg
  • Calories from Fat21%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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