This tasty blueberry coffee cake recipe makes a delicious breakfast item. Since you can make this recipe the night before you need it, it’s perfect to serve to overnight guests or on a special holiday morning!
This blueberry coffee cake recipe is a cozy breakfast recipe that you can put together fast without spending all morning in the kitchen. It has all the flavors of a homemade coffee cake with the convenience of a make-ahead breakfast casserole. Just assemble everything the night before, let it chill in the refrigerator, and pop it in the oven the next morning. It couldn’t be much easier!
This recipe is perfect for holidays like Christmas morning or Easter brunch, but it’s also wonderful anytime you have overnight guests. I like to make it occasionally just so our boys feel like breakfast is extra special! Instead of rushing around trying to cook breakfast while everyone is waking up, you can enjoy a cup of coffee while the oven does most of the work. The hardest part is waiting for that amazing smell of cinnamon, vanilla and blueberries to finish filling the house!
The combination of soft French bread, creamy pockets of cream cheese and juicy blueberries makes every bite rich and delicious! The bread soaks up the egg mixture overnight, creating a texture that’s somewhere between a classic coffee cake and a baked French toast casserole. A drizzle of maple syrup just before serving adds the perfect finishing touch, and a handful of fresh blueberries makes it look just as pretty as it tastes.
Fresh or frozen blueberries both work well, making it easy to enjoy year-round. If you’re using frozen berries, there’s no need to thaw them first—just stir them in and bake as directed. You can also serve it alongside bacon, sausage or fresh fruit for a complete brunch spread.
Since this recipe can be assembled in just 5 to 10 minutes, it’s also a lifesaver for busy families. Whether you’re hosting a bridal shower, baby shower, Mother’s Day brunch or simply want a relaxing weekend breakfast, this blueberry coffee cake recipe lets you do the prep ahead of time so you can spend more time with the people you’re serving.
If you happen to have leftovers, they’re easy to reheat. Simply warm individual servings in the microwave for 20 to 30 seconds, or cover the baking dish with foil and reheat in a low oven until warmed through. It’s just as delicious the next day, making it a wonderful breakfast to enjoy all weekend long.
This easy make-ahead blueberry coffee cake is one of those dependable recipes you’ll want to make again and again. It’s simple enough for an ordinary Saturday morning but special enough for your favorite holiday breakfast or family gathering. Once you try it, don’t be surprised if it becomes one of your go-to brunch recipes!
This easy blueberry coffee cake recipe is from Volume 1 of our cookbook:
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Blueberry Coffee Cake Recipe – Perfect For Brunch!
Here’s a delicious and easy blueberry coffee cake recipe that is sure to please the whole family. It makes a great brunch item perfect to serve to overnight guests or on a special holiday morning! You can make this blueberry coffee cake recipe in just 5 to 10 minutes the night before and bake the next morning!
Ingredients
1 loaf (1 lb.) day old French bread cut into 1/2 inch cubes, divided
1 1/2 cups blueberries
12 oz. cream cheese, softened, divided
8 eggs
1/2 cup plain yogurt
1/3 cup sour cream
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 cup milk
1/3 cup maple syrup
Instructions
- Place half of the bread cubes into a shallow greased 3 qt. baking dish.
- Pour half of the cream cheese onto the bread cubes.
- Mix.
- Add the remaining ingredients in order, mixing well.
- Top with the rest of the bread.
- Add the remaining cream cheese.
- Mix.
- Cover and chill overnight.
- Remove from the refrigerator 30 minutes before baking.
- Preheat oven to 350°.
- Cover the coffee cake.
- Bake for 30 minutes.
- Uncover and bake 20-25 minutes longer or until a knife inserted in the center comes out clean.
- Serve with blueberries and syrup.
Licking the screen.
Can you substitute sugar for the maple syrup?
The thing is Majorca that the maple syrup is the main source of liquid for this recipe but you could maybe substitute blueberry syrup, white syrup or even use some milk with a little sugar in it.