Healthier Overnight Blueberry Coffee Cake
- Rose Huxford
- Mar 18
- 2 min read
My Healthier Overnight Blueberry Coffee Cake offers a twist on the traditional Coffee Cake, with an easy preparation that highlights blueberries and a touch of orange zest. This recipe is packed with omega-3s and fiber, and it's Gluten Free, Dairy Free, and low in sugar and carbohydrates.
This tasty and healthier take on the traditional Coffee Cake is made the night before, saving you a lot of time the following morning. It's perfect for holidays or any get-together, and you can even double the recipe to satisfy a larger group. The highlight is that my Healthier Overnight Blueberry Coffee Cake is packed with fantastic nutrients and will keep you satisfied for hours. Pair it with your favorite sides and coffee!
Healthier Overnight Blueberry Coffee Cake
Pre-heat oven: 375 degrees F
Yields: 8 slices
Prep-time: 5 minutes
Chill-time: overnight
Bake-time: 35-40 minutes
Equipment: 8-inch baking dish, 1 large mixing bowl, whisk, spatula, measuring spoons, liquid measuring cup, measuring cups, zester, stirring spoon, plastic wrap, small dish.
Ingredients
1/2 cup King Arthur almond flour
1 cup white or brown rice flour, or King Arthur Gluten Free 1:1 baking flour
1/2 quick or regular oats, or Gluten Free oats
1/4 cup date sugar or coconut sugar
2 tsp ground cinnamon powder (I use Ceylon Cinnamon)
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbsp chia seeds
2 tbsp hemp seeds
2 tbsp flaxseed meal
3/4 almond milk
3 tsp apple cider vinegar
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1 cup unsweetened apple sauce
zest from a whole orange
2 1/2 cups frozen blueberries, rinsed (divide in half)
2 tbsp date sugar or coconut sugar
1 tbsp ground cinnamon powder
Directions
*Prepare the night before. Lightly grease a 8-inch baking dish, then set aside.
In a liquid measuring cup, stir together almond milk and the apple cider vinegar then let it sit for about 5 minutes. This is your homemade buttermilk.
In a large mixing bowl, whisk together almond flour, rice flour, oats, date sugar, cinnamon, baking soda, baking powder, salt, chia seeds, hemp seeds, flaxseed meal, orange zest and 1 cup of the rinsed frozen blueberries. Then, make a well in the center.
Then, incorporate your buttermilk, applesauce, vanilla extract, and almond extract into the flour mixture. Use the spatula to mix all the ingredients together.
Pour evenly into your prepared baking dish, then cover with plastic wrap and place in the fridge for at least 8 hours to 24 hours.
Pre-heat the oven to 375 degrees F.
Remove the dish from the fridge and let it sit on the counter while the oven heats up.
In a small dish, mix together the rest of your blueberries, 2 tbsp date sugar, and cinnamon. You want to really coat the blueberries.
Sprinkle the coated blueberries evenly over the coffee cake batter.
Bake uncovered for about 35-40 minutes, or until a tooth pick comes out clean and the coffee cake is a nice soft golden color.
Enjoy right away!
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