Blueberry Coffee Cake

Ingredients
Topping
  • 1/3 cup rolled oats 3162
    Quaker Steel Cut Oats 709G
    $3.64 • Ea
  • 1/3 cup flour 3163
    Five Roses Never Bleached All Purpose Flour 2.5KG
    $4.29 • Ea
  • 1/4 cup sugar 3164
    Redpath Granulated White Sugar 2KG
    $2.13 • Ea
  • 1 1/4 teaspoons cinnamon 3165
    Great Value Ground Cinnamon 125G
    $2.13 • Ea
  • 1/4 teaspoon salt 3166
  • 3 tablespoons butter, softened 3167
    Great Value Unsalted Butter 454G
    $4.61 • Ea
Cake
  • 1 2/3 cups flour 3168
  • 2 teaspoons baking powder 3169
    BAKING POWDER 340G
    $3.96 • Ea
  • 1/2 teaspoon salt 3170
  • 6 tablespoons butter, softened 3171
  • 1 cup sugar 3172
  • 2 large eggs 3173
    Great Value Large Eggs 12EA
    $2.45 • Ea
  • 1/2 cup reduced-fat sour cream 3174
    Gay Lea Foods Original Sour Cream 250ML
    $2.67 • Ea
  • 1/4 cup fat-free half-and-half 3175
    Neilson 10% Half & Half Cream 473ML
    $2.40 • Ea
  • 1 teaspoon vanilla 3176
    Great Value Artificial Vanilla Extract 250ML
    $4.19 • Ea
  • 2 cups fresh or frozen (not thawed) blueberries 3177
    Blueberries From Chile 1PINT
    $5.39 • Ea
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