Recipes and Cooking Overnight Blueberry Coffee Cake 4.0 (5) Prepare this cake with fat-free Greek yogurt, applesauce, blueberries, and cornmeal, then chill overnight for an easy, make-ahead breakfast. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Chill Time: 8 hrs Bake Time: 35 mins Total Time: 9 hrs Servings: 12 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup whole wheat pastry flour ¾ cup yellow cornmeal ⅓ cup granulated sugar 1 ½ teaspoon ground cinnamon 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground ginger 1 cup plain Greek fat-free yogurt 3 eggs, lightly beaten, or 3/4 cup refrigerated or frozen egg product, thawed ⅓ cup canola oil ¼ cup unsweetened applesauce 1 tablespoon butter flavoring 2 cup frozen blueberries 2 tablespoon packed dark brown sugar Frozen light whipped dessert topping, thawed (optional) Ground ginger (optional) Directions Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a large bowl stir together pastry flour, cornmeal, granulated sugar, 1 teaspoon of the cinnamon, the baking soda, salt, and the 1/2 teaspoon ginger. In a medium bowl whisk together yogurt, eggs, oil, applesauce, and butter flavoring until well mixed. Add egg mixture to the flour mixture, stirring just until combined. Pour half of the batter into the prepared dish, spreading evenly. Sprinkle with 1 cup of the frozen blueberries. Top with the remaining batter, spreading evenly. Cover and chill for 8 to 24 hours. Allow the coffee cake to stand at room temperature while the oven preheats to 350°F. In a small bowl toss together the remaining 1 cup frozen blueberries, the brown sugar, and the remaining 1/2 teaspoon cinnamon; sprinkle over the batter. Bake, uncovered, about 35 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm. If desired, serve with whipped topping and sprinkle with additional ginger. Rate it Print Nutrition Facts (per serving) 201 Calories 8g Fat 27g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 201 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 47mg 16% Sodium 229mg 10% Total Carbohydrate 27g 10% Total Sugars 12g Protein 5g Vitamin C 0.7mg 4% Calcium 37mg 3% Iron 0.5mg 3% Potassium 60mg 1% Folate, total 10.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.