Berry Streusel Coffee Cake

Ingredients

    Cake
  • 11/2 cups (375 mL) flour
  • 3/4 cup (175 mL) old-fashioned oats
  • 3/4 cup (175 mL) packed light brown sugar
  • 2 tsp (10 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1 tsp (5 mL) Korintje Cinnamon
  • 1/2 cup (125 mL) butter (1 stick)
  • 3/4 cup (175 mL) milk
  • 1   egg
    Topping
  • 1 container (6 oz) fresh blueberries (1 cup/250 mL)
  • 1/4 cup (50 mL) old-fashioned oats
  • 1/4 cup (50 mL) flour
  • 1/4 cup (50 mL) packed light brown sugar
  • 1/4 tsp (12 mL) Korintje Cinnamon
  • 2 tbsp (30 mL) butter, melted
    Glaze
  • 1/2 cup (125 mL) powdered sugar
  • 1/2 tbsp (7 mL) milk

Directions

  1. Preheat oven to 375°F (190°C). Lightly brush Small Baker with oil. For cake, in Classic Batter Bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon; mix well.

  2. In Small Batter Bowl, microwave butter, uncovered, on HIGH 30 seconds or until almost melted. Whisk until smooth. Add milk and egg; whisk until well blended. Add egg mixture to flour mixture; mix until dry ingredients are moistened. 

  3. Pour batter into baker; top with blueberries. Combine remaining topping ingredients in medium bowl; mix well. Sprinkle topping evenly over blueberries.  

  4. Bake, uncovered, 40-45 minutes or until Cake Tester & Releasing Tool inserted in center comes out clean and cake is set. Remove baker from oven to cooling rack; let cool 30 minutes.  

  5. For glaze, mix powdered sugar and milk in small bowl. Spoon into small resealable plastic bag. Trim a small corner off the bag; drizzle over cake. Cut into 12 squares; serve warm. 

Yield:

  • 12  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 290, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 45 g, Fiber 2 g, Protein 4 g
 

Cook's Tips:

Allowing the cake to cool for 30 minutes makes it easier to cut, and it will still be warm when ready to serve. 

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