Blueberry Oatmeal Coffee Cake
There's a taste of summer in every slice of this bursting-with-blueberries cake. With its tender texture and slightly sweet streusel topping, it's the perfect way to end a special-occasion breakfast or brunch.
1 1/3 cups all-purpose flour
3/4 cup quick-cooking oats
1/3 cup granulated (white) 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 Ingredients
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter or stick margarine
Preheat oven to 400°F (204°C). Grease a 9-inch round cake pan with Pan Release or cooking spray.
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 prepared pan.
For topping: In a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter.
Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a cooling rack.
Preparation Time: 15 minutes
Bake Time: 25 minutes
* If using frozen blueberries, do not thaw before adding to batter.
Amount per serving: Calories 297, Fat 12 g (Saturated Fat 3 g), Cholesterol 37 mg, Sodium 258 mg, Carbohydrate 42 g, Fiber 2 g, Protein 6 g. Diabetic Exchanges: Starch 2 1/2, Fat 2, Fruit 1/2.
Recipe Courtesy Of
Lori Buenger, Mountain Home, Arkansas