Overnight Blueberry Coffee Cake

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.

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.

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.

Allow the coffee cake to stand at room temperature while the oven preheats to 350 degrees F. In a small bowl mix together the remaining 1 cup of frozen blueberries, brown sugar and the remaining 1/2 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.