overnight blueberry coffee cake

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.

Servings: 12-16
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.

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