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Overnight Blueberry Streusel Coffee Cake

WebMD Recipe

Overnight Blueberry Streusel Coffee Cake

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


  • 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


Step 1
Coat a 9x9x2-inch square baking dish (or similar round pan) with canola cooking spray.
Step 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.
Step 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.
Step 4
Cover dish well and put in refrigerator overnight.
Step 5
In the morning, preheat oven to 375°F. Bake in center of oven until cake tests done (about 45 minutes).

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