Very Berry Breakfast Oatmeal Cake

12
Servings
Ingredients
Rating

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 & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

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
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

Quaker® Oats-Old Fashioned

Quaker® Oats-Quick 1 - Minute Oats

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

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.