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