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Developed by the U.S. Highbush Blueberry Council

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

Directions

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.

Nutrients per serving:
216 calories, 33 g carbohydrate, 8 g total fat, 5 g saturated fat, 1 g fiber