Overnight Blueberry Coffee Cake

Overnight Blueberry Coffee Cake

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From: Diabetic Living Magazine

For an easy and delicious breakfast, prepare this coffee cake the night before then bake for 30 minutes in the morning.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 cup whole wheat pastry flour
  • ¾ cup yellow cornmeal
  • ⅓ cup granulated sugar or sugar substitute equivalent to ⅓ cup granulated sugar (see Tip)
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup plain fat-free Greek yogurt
  • ¾ cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
  • ⅓ cup canola oil
  • ¼ 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)

Preparation

  • Prep

  • Ready In

  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 cinnamon, baking soda, ginger and 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 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°F. In a small bowl mix together the remaining 1 cup of frozen blueberries, brown sugar and the remaining ½ teaspoon of 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.
  • Tip: If using a sugar substitute, 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 ⅓ cup granulated sugar and 2 tablespoons packed brown sugar. Nutrition Per Serving with Substitute: same as below except 152 calories, 19 g carbohydrate, 5 g sugar. Exchanges: 0 other carb. Carb choice: 1

Nutrition information

  • Serving size: 1 serving
  • Per serving: 175 calories; 7 g fat(0 g sat); 2 g fiber; 25 g carbohydrates; 5 g protein; 5 mcg folate; 0 mg cholesterol; 12 g sugars; 220 IU vitamin A; 1 mg vitamin C; 44 mg calcium; 1 mg iron; 195 mg sodium; 86 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ other carbohydrate, 1 fat

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