Recipe of the Week

Recipe of the Week
Berry Breakfast Cake

Ingredients

  • 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

Directions

  • 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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