Overnight Lemon-Blueberry Sour Cream Coffee Cake

Can we just stop and drool over this photo for a sec?!

We asked our IG friend, Coreen (@sprinkledlife), to give us her recipe for this delicious coffee cake. So, here she is, generously sharing her scrumptious recipe! Enjoy!


"This sweet little coffee cake recipe is THE PERFECT coffee cake recipe if there ever was! It has that lemon and blueberry thang going on and is covered in irresistible cinnamon sugar. Seriously the Cadillac of coffee cakes, friends!


    A perfect brunch offering, this recipe can be prepared the night before and baked off in the morning. I often make it for holiday brunches when I don't have a lot of time in the morning.  And if that's not awesome enough, the recipe makes two cakes- one for brunch, and one all to your sweet self later. Yup, pretty dang perfect!"


                                       OVERNIGHT LEMON-BLUEBERRY SOUR CREAM COFFEE CAKE

                               (Adapted & variation version of Cook's Country's Sour Cream Coffee Cake) 

Makes Two 9-Inch Cakes, Each Serving 8

The unbaked coffee cakes can be refrigerated for up to 24 hours, frozen for up to 1 month, or baked right away.


1/3 cup packed light brown sugar

1/3 cup granulated sugar

1/3 cup all-purpose flour

4 tablespoons (1/2 stick) unsalted butter, cut into 1/2 inch pieces and chilled

1 tablespoon ground cinnamon



3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 3/4 cups sour cream

1 cup packed light brown sugar

1 cup granulated sugar

3 large eggs, room temperature

7 tablespoons unsalted butter, melted and cooled

1.  FOR THE STREUSEL: Using your fingers, combine the sugars, flour, butter, and cinnamon in a medium bowl until the mixture resembles coarse meal. 


2.  FOR THE CAKE:  Grease two 9-inch cake pans.  Combine the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.  In a separate bowl, whisk the sour cream, sugars, eggs, and melted butter together until smooth.  Gently whisk the egg mixture into the flour mixture until the batter looks smooth and well combined (do not overmix).


3.  Scrape the batter into prepared pans and smooth tops.  Sprinkle the streusel evenly over the tops of both cakes.  Wrap the pans tightly with plastic wrap and refrigerate for up to 24 hours or freeze for up to one month. (Do not thaw the frozen cakes before baking.)  (To bake the cakes right away, do not wrap the pans with plastic wrap. Bakes the cakes as directed in step 4, reducing the baking time to 25 to 30 minutes.)


4.  Adjust an oven rack to the middle position and heat the oven to 350 degrees. Unwrap the cakes and bake until the tops are golden and a toothpick inserted into the center comes out with just a few crumbs attached, 30 to 35 minutes if refrigerated, or 40 to 45 minutes if frozen.  Cool the cakes on a wire rack for 15 minutes; serve.


You can substitute frozen blueberries for the fresh; they must be thawed, rinsed, and dried, but they do not need to be tossed in the flour.

Toss 2 cups fresh blueberries with 1 tablespoon all-purpose flour.  Follow the Coffee Cake recipe, adding 1 teaspoon grated fresh lemon zest to the flour mixture in step 2 and the floured berries to the finished batter in step 2."

Thank you soooo much, Coreen! Literally making this as soon as we press "publish." Yum!!

Love & Dessert for Breakfast,

J & C