Coffee cakes are the simplest way to bake up an impressive casual sweet treat, and this recipe is no exception. Studded with plenty of blueberries, and topped with an oat-based crumble this dessert is sure to satisfy all your cakey cravings this month.
- 1/3 cup rolled oats
- 1/3 cup flour
- 1/4 cup sugar
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter, softened
- 1 2/3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup reduced-fat sour cream
- 1/4 cup fat-free half-and-half
- 1 teaspoon vanilla
- 2 cups fresh or frozen (not thawed) blueberries
- Preheat oven to 350°F. Spray a 9 x 9-inch baking pan with non-stick spray and set aside.
- Make the topping: In a small bowl, stir oats, flour, sugar, cinnamon and salt. Add butter and blend until crumbly. Set aside.
- Make the cake batter: In a medium bowl, stir together flour, baking powder and salt; set aside. In a large mixing bowl, add butter and sugar; with an electric mixer, beat until fluffy, about 1 minute. Add the eggs, sour cream, half-and-half and vanilla; beat until well blended, about 1 minute.
- Add the flour mixture; beat on low speed to combine, scraping the sides with a rubber spatula until blended, about 30 seconds. Increase speed to medium and mix just until well blended, about 30 seconds. With a rubber spatula, gently fold in the blueberries.
- Turn batter into prepared pan. Sprinkle the topping mixture evenly on top; press lightly. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Let cool in pan 30 minutes before serving.
Thanks to our friends at Blueberries from Chile for kindly providing this recipe.