Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 5 Ratings

Prepare this cake with fat-free Greek yogurt, applesauce, blueberries, and cornmeal, then chill overnight for an easy, make-ahead breakfast.

Source: Better Homes and Gardens


Recipe Summary

25 mins
8 hrs
35 mins
9 hrs


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

201 calories; fat 8g; cholesterol 47mg; saturated fat 1g; carbohydrates 27g; mono fat 4g; poly fat 2g; insoluble fiber 3g; sugars 12g; protein 5g; vitamin a 81.7IU; vitamin c 0.7mg; riboflavin 0.1mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 10.5mcg; vitamin b12 0.1mcg; sodium 229mg; potassium 60mg; calcium 37mg; iron 0.5mg.