I am a sucker for buying magazines at the grocery store when I’m waiting in line to check out. My favorite food magazines are Better Homes and Garden and Food Network’s magazine. I’ll see a recipe in the magazine that I just have to try, and this is one of them. Overnight Blueberry Coffee Cake. One of the things I love about Better Homes and Garden is that they include the nutrition info in their recipes. That’s perfect for people who are watching their weight and counting points.
Have you ever wondered why some cakes have the word coffee in their title, when they have no coffee in them at all? My guess is that it is because, people can have their cake and coffee too. This blueberry coffee cake doesn’t have to be made overnight, it can be made that day. Plus, there’s just something about cornmeal and blueberries that go really well together. The cornmeal mixed with whole wheat flour, gave the cake a really nice texture. Trust me, you’ll want this cake for breakfast the next morning.
Overnight Blueberry Coffee Cake
- 1 cup whole wheat pastry flour
- 3/4 cup yellow cornmeal
- 1/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup plain Greek fat-free yogurt
- 3 eggs, lightly beaten, or 3/4 cup refrigerated or frozen egg product, thawed
- 1/3 cup canola oil
- 1/4 cup unsweetened applesauce
- 1 tablespoon butter flavoring
- 2 cups frozen blueberries
- 2 tablespoons packed dark brown sugar
- Frozen light whipped dessert topping, thawed (optional)
- Ground ginger (optional)
- 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 degrees 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.
Recipe and nutrition info from Better Homes and Garden
- Serving Size: 12
- Calories: 201
- Sugar: 12
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 27
- Fiber: 3
- Protein: 5