Blueberry Oatmeal Coffee Cake

SUBMITTED 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."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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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

READ REVIEWS (5)

DIRECTIONS

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.
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.

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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REVIEWS

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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 wheat flour, applesauce instead of oil, yogurt instead of sour cream, frozen mixed berries (raspberries, blackberries, blueberries). It was moist and not too sweet. Next time I will put more of the topping on it, it was a little too sparse even though I only used a 9X9 glass dish. My one-year-old liked it so much that she actually sobbed when I told her it was gone!

3 users found this review helpful

Reviewed on Sep. 2, 2007 by MissChelle

This recipe was ok......it was missing some flavor. Everyone that tried it agreed that it needs some vanilla. Other then that, it's pretty good.

1 user found this review helpful

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 to the batter and 1/4 cup of nuts to the topping. I thought the topping amount was just right for an 8 inch round pan. Thanks for a reduced fat cake that does not taste like one!

1 user found this review helpful

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