Recipes: Breakfast & Breads

Ingredients

Topping:

• 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

Cake:

• 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

Instructions

• Preheat oven to 350°F.
• Spray a 9 x 9-inch baking pan with non-stick spray.
• 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.