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.

Allrecipes Member

Recipe Summary test

15 mins
20 mins
35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

300 calories; protein 5.6g; carbohydrates 42.5g; fat 12.4g; cholesterol 34.1mg; sodium 287.6mg. Full Nutrition

Reviews (29)

Rating: 5 stars
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
Rating: 5 stars
Really good. I subbed plain yogurt for sour cream, added vanilla to cake and cinnamon to the topping, wonderful!! Read More
Rating: 5 stars
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
Rating: 4 stars
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
Rating: 4 stars
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
Rating: 3 stars
This recipe was was missing some flavor. Everyone that tried it agreed that it needs some vanilla. Other then that, it's pretty good. Read More
Rating: 5 stars
This was a wonderful breakfast cake. I substituted whole wheat flour and used applesauce instead of the oil. Have made twice now! Read More
Rating: 5 stars
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
Rating: 5 stars
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