Berry Breakfast Cake (REVISED)
1/2 cup rolled oats (quick or old fashioned, uncooked)
1/4 cup sugar
3 tbsp. margarine, melted
1/4 tsp. ground cinnamon
Mix well and set aside these streusel ingredients.
1 c. sugar
1/2 c. (1 stick) margarine, softened
2 eggs
1 8 oz. carton light sour cream
1 tsp. vanilla
1 1/2 c. all purpose flour
3/4 c. rolled oats, uncooked
2 tsp. baking powder
½ tsp. baking soda
1/3 cup raspberry preserves
3/4 c. fresh or frozen blueberries
Heat oven to 350 degrees. Spray a 9 inch square baking pan with cooking spray or grease lightly. Beat sugar and margarine until fluffy. Add eggs, sour cream and vanilla; mix until smooth. Add combined flour, oats, baking powder and baking soda; mix just until blended. Spread into prepared pan. Spoon preserves over batter, swirl through batter with knife. Sprinkle blueberries evenly over batter. Sprinkle streusel over blueberries. Bake 50-55 min. or until toothpick inserted in center comes out clean. Serve warm. Store tightly covered at room temperature.
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