1Lightly 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.
2In 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.
3Sprinkle with 1 cup of frozen blueberries. Top with the remaining batter; spread evenly. Cover and chill in the refrigerator for 8 to 24 hours.
4Allow 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(R) Granular or Sweet'N Low(R) bulk or packets for the granulated sugar. Choose Splenda(R) 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