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Blueberry Oatmeal Coffee Cake

Total Time

Prep: 15 min. Bake: 20 min.

Makes

8 servings

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.

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 large 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

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 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° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts

1 piece: 297 calories, 12g fat (3g saturated fat), 37mg cholesterol, 258mg sodium, 42g carbohydrate (0 sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:
  • jvofashion51103
    Mar 6, 2013

    No comment left

  • jules.i.m
    Jul 23, 2011

    No comment left

  • froggerag
    Jan 9, 2010

    No comment left

  • ShirleyJ
    Jun 7, 2009

    We enjoyed this coffeecake. Also shared it with my in-laws and my mother-in-law wanted the recipe.ShirleyJ

  • Mrs.Halliday
    May 23, 2006

    No comment left