Blueberry Oatmeal Coffee Cake Recipe
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Blueberry Oatmeal Coffee Cake

By: Lori Buenger  
"There's a taste of summer in every slice of this bursting-with-blueberries cake from Lori Buenger of Mountain Home, Arkansas. With its tender texture and slightly sweet streusel topping, it's the perfect way to end a special-occasion breakfast or brunch."

Rating: This weblink has been rated 12 times with an average star rating of 4.4 Read Reviews (12)

Rate/Review | 377 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 1/3 cups all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup fat-free milk
  • 1/4 cup canola oil
  • 1/4 cup reduced-fat sour cream
  • 1 cup fresh or frozen blueberries*
  • STREUSEL TOPPING:
  • 1/4 cup quick-cooking oats
  • 3 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons cold butter or stick margarine

Directions

  1. In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with nonstick cooking spray.
  2. For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Footnotes

  • Nutritional Analysis: One piece equals 297 calories, 12 g fat (3 g saturated fat), 37 mg cholesterol, 258 mg sodium, 42 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat, 1/2 fruit.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2007 by oliveoyl1953 
I liked the way this turned out! Yummy and healthy! I made a few substitutions: 1 cup whole... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2007 by MissChelle 
This recipe was ok......it was missing some flavor. Everyone that tried it agreed that it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2008 by Iheartbaking 
This recipe turned out well, nice and moist, and I appreciated seeing a recipe for a lower-fat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2007 by JJSPERLING 
This is a delicious, moist cake. The only change I made was the addition of 1/2 cup of nuts... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2009 by senoritobebitobonito 
Delicious! Best coffeecake ever (better than Hobee's even!) I used whole milk and regular... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2007 by CAPERCOP 
I used full fate sour cream .. and 1% milk. I also had to cook it quite a bit longer than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2007 by SLHENDERSON 
I made this for Easter Brunch and it was a big hit. I used a bag of frozen mixed berries... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by Mommynichols 
A wonderful recipe! I doubled all ingredients and baked the cake in a 13x9 in. baking dish @... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2009 by CJEREE 
My husband gave this recipe rave reviews. I added 1/4 teaspoon of vanilla to the batter, and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2009 by ninjasandwich 
This recipe was just ok. It turned out very dense, and there wasn't much flavor in the cake. ... MORE

 
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