Overnight Blueberry Coffee Cake (adapted from Better Homes and Gardens)
After watching Dr. Oz yesterday talk about how much better all natural ingredients are for our bodies, I switched out the sugar substitute and butter flavoring in this recipe for real sugar, vanilla, and almond extract. Because of the whole wheat flour and just 1/3 cup of sugar, this cake is still low in carbs and sugar, in my opinion. The cornmeal also gives it an interesting texture and flavor. Use a fine ground cornmeal like polenta for best results.
Prep Time: 12 hours and 20 minutes
Cook Time: 35-40 minutes
1 cup whole wheat pastry flour
3/4 cup yellow cornmeal or polenta
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup plain fat-free Greek yogurt
3 eggs, lightly beaten
1/3 cup canola or almond oil
1/4 cup unsweetened applesauce
2 teaspoons vanilla
1 teaspoon almond extract
2 cups frozen blueberries
2 tablespoons packed dark brown sugar
Frozen light whipped dessert topping, thawed (optional)
Ground ginger (optional)
1. Lightly coat one 9 inch square baking dish with a mixture of 1 tablespoon melted butter and 1 tablespoon flour; set aside. In a large bowl stir together pastry flour, cornmeal, granulated sugar, 1 teaspoon of the cinnamon, the baking soda, the 1/2 teaspoon ginger, and 1/4 teaspoon salt.
Cake Baker’s Note: You can use cooking spray but I think the butter-flour trick is foolproof as cooking spray tends to burn in non-stick pans which discolors the exterior of the cake.
2. In a medium bowl whisk together yogurt, egg, oil, applesauce, vanilla and almond extract, until well mixed. Add egg mixture to the flour mixture; stir just until combined. Spread half of the batter into the prepared dish.
3. Sprinkle with 1 cup of the frozen blueberries. Top with the remaining batter; spread evenly. Cover and chill in the refrigerator for 8 to 24 hours.
Cake Baker’s Note: I put it in the refrigerator overnight.
4. 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 on top of the batter. Bake, uncovered, about 35 minutes or until a toothpick inserted near the center comes out clean. Serve warm. If desired, serve with whipped topping and sprinkle with additional ginger.