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.
This recipe is:
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
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.
Originally published as Blueberry Oatmeal Coffee Cake in
Light & Tasty
August/September 2003, p48
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 07, 2009 by ShirleyJ
We enjoyed this coffeecake. Also shared it with my in-laws and my mother-in-law wanted the recipe.ShirleyJ
We enjoyed this coffeecake. Also shared it with my in-laws and my mother-in-law wanted the recipe.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013