Blueberry Oatmeal Coffee Cake

Name: Blueberry Oatmeal Coffee Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 ⅓ cups all-purpose flour; ¾ cup quick-cooking oats; ⅓ cup sugar; 2 teaspoons baking powder; ½ teaspoon salt; 1 egg; ½ cup fat-free milk; ¼ cup canola oil; ¼ cup reduced-fat sour cream; 1 cup fresh or frozen blueberries*; ¼ cup quick-cooking oats; 3 tablespoons all-purpose flour; 3 tablespoons brown sugar; 2 tablespoons cold butter or stick margarine

Rating: 4.5 stars

25 Reviews

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.

By Allrecipes Member

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Recipe Summary test

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 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 nonstick cooking spray.

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Step 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 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Tips

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.

Nutrition Facts

Per Serving:

300 calories; protein 5.6g; carbohydrates 42.5g; fat 12.4g; cholesterol 34.1mg; sodium 311.3mg. Full Nutrition

Reviews (25)

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oliveoyl1953

03/06/2007

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! Read More

Helpful

(23)

MaryAnne Flynn-Poeschl

07/06/2010

Really good. I subbed plain yogurt for sour cream, added vanilla to cake and cinnamon to the topping, wonderful!! Read More

Helpful

(13)

HomeJewel

08/13/2010

This is a great coffee cake. I made a few changes: substituted yogurt for sour cream, used old fashioned oats instead of quick-cooking oats, added 1 tsp vanilla and also grated orange peel for more flavor. The topping was doubled and it was the perfect amount. This is one of the few recipes that will be put in my "favorites" binder. Read More

Helpful

(9)

Iheartbaking

08/10/2008

This recipe turned out well, nice and moist, and I appreciated seeing a recipe for a lower-fat blueberry coffee cake! The cake is not very sweet, so if you like it sweet, add another 1/4 cup sugar. Also, I added 1 tsp vanilla and I think it would have been very bland without it. I made the following substitutions: used 1/3 cup soy flour to replace some all-purpose for more protein, used 1 tbsp oil and 3 tbsp applesauce to lower fat and calories, used only 1/6 cup sugar and about 1/4 cup splenda, added 1 tsp vanilla, used plain non-fat yogurt instead of sour cream. Read More

Helpful

(6)

senoritobebitobonito

02/04/2009

Delicious! Best coffeecake ever (better than Hobee's even!) I used whole milk and regular sour cream and added a tsp of vanilla to the batter, and 1 1/2 tsp cinnamon to the topping. Read More

Helpful

(6)

MissChelle

09/03/2007

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. Read More

Helpful

(5)

floridanative64

05/20/2012

This was a wonderful breakfast cake. I substituted whole wheat flour and used applesauce instead of the oil. Have made twice now! Read More

Helpful

(3)

SLHENDERSON

04/22/2007

I made this for Easter Brunch and it was a big hit. I used a bag of frozen mixed berries (what I had in the freezer)and it worked well. I also made 1 1/2 batches of the topping (husband's favorite part) and it made it more decadent! ;) A nice, healthier breakfast treat! Read More

Helpful

(3)

PrincessAdre

06/15/2008

DELICIOUS. Some necessary substitutions, of course. I used vanilla low-fat yogurt in place of the sour cream. Also, I replaced half of the oil with an equal amount of ground flax seed just for fun. This was an easy recipe that I will definitely make again for summer parties. Read More

Helpful

(3)

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All Reviews for Blueberry Oatmeal Coffee Cake

- of Reviews

Blueberry Oatmeal Coffee Cake

Servings Per Recipe: 8
Calories: 300.2

% Daily Value *

protein: 11 %

carbohydrates: 14 %

dietary fiber: 8 %

soluble fiber:

insoluble fiber:

sugars:

other carbs:

fat: 19 %

saturated fat: 16 %

mono fat:

poly fat:

trans fatty acid:

cholesterol: 11 %

water:

ash:

vitamin a iu: 4 %

vitamin a re:

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vitamin b1 thiamin:

vitamin b2 riboflavin:

vitamin b3 niacin:

niacin equivalents: 14 %

vitamin b6: 3 %

vitamin b12: 3 %

biotin: 1 %

vitamin c: 3 %

vitamin e alpha equivalents:

vitamin e iu: 8 %

vitamin e mg:

folate: 13 %

vitamin k: 11 %

pantothenic acid: 4 %

calcium: 12 %

copper: 5 %

iron: 10 %

magnesium: 6 %

manganese: 30 %

phosphorus: 13 %

potassium: 4 %

selenium: 20 %

sodium: 13 %

zinc: 5 %

40 butyric:

60 caprioc:

80 caprylic:

100 capric:

120 lauric:

140 myristic:

160 palmitic:

180 stearic:

161 palmitol:

181 oleic:

201 eicosen:

221 erucic:

182 linoleic:

183 linolenic:

184 stearidon:

204 arachidon:

205 epa:

225 dpa:

226 dha:

omega 3 fatty acid:

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cystine:

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histidine:

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threonine:

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tyrosine:

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alcohol:

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pyramid bread:

exchange starch:

energy:

aspartic acid:

glutamic acid:

thiamin: 19 %

riboflavin: 13 %

monosaccharides:

disaccharides:

vitamin d iu: 3 %

vitamin d mcg:

iodine: 5 %

pyramid fat:

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boron:

chromium:

fluoride:

exchange other carbs:

phytosterols:

molybdenum: 2 %

150 pentadec:

170 heptadec:

200 arachidic:

220 behenate:

240 tetracos:

141 myristol:

pyramid meat:

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pyramid fruit:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Blueberry Oatmeal Coffee Cake

1 of 25

All Reviews

oliveoyl1953

03/06/2007

Helpful

(23)

MaryAnne Flynn-Poeschl

07/06/2010

Really good. I subbed plain yogurt for sour cream, added vanilla to cake and cinnamon to the topping, wonderful!!

Helpful

(13)

HomeJewel

08/13/2010

Helpful

(9)

Iheartbaking

08/10/2008

Helpful

(6)

senoritobebitobonito

02/04/2009

Delicious! Best coffeecake ever (better than Hobee's even!) I used whole milk and regular sour cream and added a tsp of vanilla to the batter, and 1 1/2 tsp cinnamon to the topping.

Helpful

(6)

MissChelle