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Blueberry Oatmeal Coffee Cake

 Blueberry Oatmeal Coffee Cake
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.
8 ServingsPrep: 15 min. Bake: 20 min.


  • 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
  • 1/4 cup quick-cooking oats
  • 3 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons cold butter


  • 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 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° for 20-25 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on a wire rack. Yield: 8 servings.

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Blueberry Oatmeal Coffee Cake (continued)

Nutritional Facts: 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.