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12
Servings
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Who said you can’t enjoy cake with breakfast? Very Berry Breakfast Oatmeal Cake is the perfect way to enjoy a berry-filled baked good with your breakfast. Moist, delicious, and topped with a streusel, this breakfast oatmeal cake is overflowing with flavor.
Ingredients
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CoffeeCake
- 1 Cup(s) granulated sugar
- 8 Tablespoon(s) (1 stick) margarine or butter, softened
- 4 egg whites or 2 eggs, lightly beaten
- One carton (8-oz.) reduced-fat sour cream
- 1 Teaspoon(s) vanilla
- 1-1/2 Cup(s) all-purpose flour
- 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 2 Teaspoon(s) Baking Powder
- 1/2 Teaspoon(s) Baking Soda
- 1/3 Cup(s) raspberry preserves
- 3/4 Cup(s) fresh or frozen blueberries
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Streusel
- 1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 1/4 Cup(s) granulated sugar
- 3 Tablespoon(s) margarine or butter, melted
- 1/4 Teaspoon(s) ground cinnamon
Cooking Instructions
- Heat oven to 350°F.
- Spray 9-inch square metal baking pan with cooking spray or grease lightly.
- For streusel, combine all ingredients in small bowl; mix well.
- Set aside.
- For coffeecake, beat sugar and margarine with electric mixer in large bowl until fluffy.
- Add egg whites, sour cream and vanilla; mix until smooth.
- Add combined flour, oats, baking powder and baking soda; mix just until blended.
- Spread into pan.
- Spoon preserves over batter; swirl through batter with knife.
- Sprinkle blueberries evenly over batter.
- Sprinkle streusel over blueberries.
- Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.
- Serve warm.
- Store tightly covered at room temperature.
Key Products
Missing a few ingredients? Find the perfect substitute with what you have on hand.
Ingredient Substitutions
