Blueberry Oatmeal Coffee Cake

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!

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

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.

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.

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.

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.

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.

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!

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

I used full fate sour cream .. and 1% milk. I also had to cook it quite a bit longer than called for ... but in hindsight, I think it was because the blueberries I used were frozen. Next time I'll thaw them first.

Great recipe!!

This is a delicious, moist cake. The only change I made was the addition of 1/2 cup of nuts to the batter and 1/4 cup of nuts to the topping. I thought the topping amount was just right for an 8 inch round pan. Thanks for a reduced fat cake that does not taste like one!

Really good!

This was very good. I used dried blueberries as that is what I had on hand and it still turned out very nice. Moist, tender and flavorful, not to mention fairly easy. I'll make this again(next time with fresh blueberries).

I thought it was 5 stars, but my husband thought 3. I gave him the stink-eye for saying that. I found it moist and flavorful. The recipe couldn't be easier. Nice to make it the night before, and have breakfast ready and waiting.

Delicious and moist. I used vanilla yogurt instead of sour cream though. It pairs great with french vanilla nescafe coffee!

I followed the recipe except I doubled the topping and I added 1/2 teaspoon of vanilla extract and a couple drops of almond extract to the batter. Some have mentioned that it was a little bland without flavoring but I cannot determine that since I did not try it without the extract. But I can say that with these additions it was by far the best coffee cake I've ever made. The oats really adding something to both the cake and the topping.

This was a very good, slightly-sweet coffee cake. I made a few changes to make it even less fattening: I used applesauce instead of oil and omitted the topping. It is definitely worth repeating!

Cake turned out perfect using the existing recipe, but I did sub yogurt for sour cream because that was what I had on hand. Will definitely add vanilla to batter & cinnamon to topping as suggested by others. However, as is this is a perfectly lovely and simple cake (which sneaks in oatmeal for an added bonus). Thank you!

Very good.

My husband gave this recipe rave reviews. I added 1/4 teaspoon of vanilla to the batter, and I was out of brown sugar for the topping so I used regular sugar, butter, a small bit of cinnamon and about 1/4 cup of chopped pecans. I must say it was just about perfect. Great flavor and great texture. I will definately make it again.

added chopped walnuts - 1/2 cup to batter and 1/4 for streusal topping. Also substituted half of oil with applesauce to make it even more low fat. This took about 35mins to cook through. Tender & moist. Recipe worth revisiting.

This was a little bland. Maybe if I had added the vanilla like others had suggested it would have been better.

This recipe was just ok. It turned out very dense, and there wasn't much flavor in the cake. It was done in about 18 minutes in my oven. Mom liked it, but it's not one that I would make again. Maybe with a little vanilla extract or some almond extract it would be better. I might add a little lemon zest, too, to up the flavor.

A wonderful recipe! I doubled all ingredients and baked the cake in a 13x9 in. baking dish @ 400 deg. for 35 mins. It turned out very good although a little bland (reason for 4 stars). I might add some vanilla next time but definitely a keeper!