Overnight Blueberry Coffee Cake

Overnight Blueberry Coffee Cake

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Rated: 3
  • Makes: 12 servings
  • Prep 25 mins
  • Chill 8 hrs to 24 hrs
  • Bake 35 mins
  • Carb Grams Per Serving: 25


  • 1 cup whole wheat pastry flour
  • 3/4 cup yellow cornmeal
  • 1/3 cup granulated sugar or sugar substitute* equivalent to 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
  • 3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
  • 1/3 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon butter flavoring
  • 2 cups frozen blueberries
  • 2 tablespoons packed dark brown sugar or brown sugar substitute blend* equivalent to 2 tablespoons brown sugar
  • Frozen light whipped dessert topping, thawed (optional)
  • Ground ginger (optional)


  1. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; 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.
  2. In a medium bowl whisk together yogurt, egg, oil, applesauce, and butter flavoring 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.
  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.


  • *Sugar Substitutes: Choose from Splenda® Granular or Sweet'N Low® bulk or packets for the granulated sugar. Choose Splenda® Brown Sugar Blend for the brown sugar. Follow package directions to use product amounts equivalent to 1/3 cup granulated sugar and 2 tablespoons packed brown sugar.
  • *Sugar Substitutes:
  • *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 152 calories, 19 g carbohydrate, 5 g sugar.
  • *Sugar Substitutes: Exchanges: 0 other carb.
  • *Sugar Substitutes: Carb Choice: 1.

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 175 cal., 7 g total fat 195 mg sodium, 25 g carb. (2 g fiber, 12 g sugars), 5 g pro.

Diabetic Exchanges

Fat (d.e): 1; Other Carb (d.e): 0.5; Starch (d.e): 1