Rating: 4.5 stars 4.4
28 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

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.

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  • 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

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