Lemon Blueberry Overnight Breakfast Cake

Lemon Blueberry Overnight Breakfast Cake! Make the batter the night before, put it in the fridge and bake it the next morning!

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My new Lemon Blueberry Overnight Breakfast Cake might be your new holiday morning favourite! Yes. A cake that you can tuck into the fridge and then bake up fresh and hot the next morning!

Lemon Blueberry Overnight Breakfast Cake in a blue dessert plate

This has completely changed my breakfast game, you guys. Maybe you all knew about this before I did, but hey, sometimes I can be a slow learner. Overnight breakfast cakes are my new love, watch for another new recipe or two using this game changer before the holidays!It’s true you guys, overnight breakfast cakes exist! You can totally make coffee cake batter the night before, wrap it and then tuck your pan into the fridge until morning.

Mind = BLOWN.

And they bake up just fine, FYI.

Just look at that lemon blueberry bliss happening right there.

So good.

close up of Lemon Blueberry Overnight Breakfast Cake

So am I the only one that didn’t know that overnight breakfast cakes were a thing? I found just a simple overnight coffee cake on Allrecipes and my mind starting working overtime on how to make the kind of overnight breakfast cake that I love.

I love anything lemon and blueberry, so of course my first attempt at an overnight coffee cake would be a blueberry one. I will delve into some more seasonal ones but sometimes that burst of berry flavour in the middle of winter is priceless. Sometimes it’s worth paying the premium for blueberries and fresh lemons at the store for a treat like this.

a slice of Breakfast Cake in a blue dessert plate with a bliss of lemon and blueberry

I hope that this helps you all with your holiday mornings now! I am going to have fun delving into other recipes for overnight breakfast cakes in the next month!

For some more breakfast ideas try these:

 Overnight Sausage & Croissant Breakfast Casserole

Quickie Homemade Cinnamon Buns

Lighter Lemon Blackberry Muffins

Happy baking!



Lemon Blueberry Overnight Breakfast Cake

Lemon Blueberry Overnight Breakfast Cake! Make the batter the night before, put it in the fridge and bake it the next morning!
4.94 from 33 votes
close up of Lemon Blueberry Overnight Breakfast Cake
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
8 people
Karlynn Johnston


  • 2 1/2 cups of all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 2 eggs beaten well
  • 1 cup buttermilk
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest
  • 1/2 cup melted butter
  • 1 teaspoon vanilla
  • 2 cups blueberries


  • Grease a 9×13 baking pan and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda,sugar and salt.
  • Add in the eggs, buttermilk, lemon juice, lemon zest, butter and vanilla.
  • Beat with a mixer until blended.
  • Fold in the blueberries gently.
  • Spoon the dough into the prepared baking pan. Cover with plastic wrap and refrigerate overnight.
  • In the morning, remove the pan and place on the counter while the oven is warming. Pre-heat your oven to 350 °F.
  • Bake in the oven for 25-35 minutes, or until a cake tester inserted comes out clean.
  • Remove and serve while warm!

Recipe Video

Recipe Notes

You can make this cake right away and it still bakes up great! 

Nutrition Information

Calories: 376kcal, Carbohydrates: 56g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 74mg, Sodium: 302mg, Potassium: 228mg, Fiber: 2g, Sugar: 24g, Vitamin A: 485IU, Vitamin C: 8.5mg, Calcium: 95mg, Iron: 2.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Lemon Blueberry Overnight Breakfast Cake! Make the batter the night before, put it in the fridge and bake it the next morning! #recipe #baking #dessert #blueberry #lemon #cake #cakes #sweet

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Tonja says

    I made this the morning of… it was delish!!! Kids loved it! My one daughter wants me to try orange instead of lemon. Stay tuned.5 stars

  2. Julie says

    Just “okay.” Needs a little something to take it up a notch like a streusal topping or better yet a big plop of whipped cream or Cool Whip with some fresh blueberries on top.4 stars

  3. Julie says

    It was “okay.” Needs something to kick it up a notch like streusal topping. Or, better yet, a big plop of Whipped cream and fresh blueberries on top.4 stars

  4. Paulette Gratton says

    In the recipe you ask for 1/2 cup melted butter, I added it to the wet mixture. The cake comes out white , not appetizing.
    Had company, some dared to try it pouring some heavy cream on it to moisten it. But all in all, it was doughy at the bottom and didn’t rise, was not fluffy like on your link pictures. NOT a good recipe.1 star

    • Karlynn Johnston says

      I’d guess it was your baking powder or soda, because I’ve not only made this many times but I also made a video where it shows exactly how it turns out, every time I make it. If it doesn’t rise, that’s your rising agents, not the recipe. Have a watch of the video.5 stars

  5. Maryellen says

    Hello! I noticed in the ingredients it says 1/2 cup of melted butter. However I don’t see it in the recipe anywhere.

  6. Tania says

    That looks delicious! And I didn’t know an overnight breakfast cake was a thing either…but I do now! Thank you.

4.94 from 33 votes (27 ratings without comment)

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