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Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a large bowl, stir together pastry flour, cornmeal, granulated sugar, 1 teaspoon cinnamon, baking soda, 1/2 teaspoon 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 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°F. In a small bowl, toss together the remaining 1 cup frozen blueberries, 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.