This Overnight Blueberry Cake is loaded with juicy blueberries, laced with vanilla, nutmeg, and cinnamon, and topped with brown sugar for a perfect finish.
Spray a 9x13-inch pan with cooking spray and set aside.
In a medium bowl, whisk together the dry ingredients.
In a large bowl or stand mixer fitted with a whisk attachment, gently beat the eggs. Add the yogurt, oil, applesauce and vanilla extract and beat together.
Add the dry mixture to the wet ingredients and mix just until combined. Pour half of the batter into the prepared baking pan. Layer half of the blueberries on top. Top with the remaining batter.
Cover the pan with plastic wrap and chill in the fridge for 8 to 24 hours. Remove the pan from the fridge 30 minutes prior to baking.
Preheat the oven to 350°F and mix the remaining blueberries together with the brown sugar and spread over the top of the cake. Bake for 30 - 35 minutes or until a toothpick comes clean from the center of the cake.
Enjoy warm or at room temperature. Serve with whipped cream.