Ingredients Jump to Instructions ↓

  1. 1-1/3 cups all-purpose flour

  2. 3/4 cup quick-cooking oats

  3. 1/3 cup sugar

  4. 2 teaspoons baking powder

  5. 1/2 teaspoon salt

  6. 1 egg

  7. 1/2 cup fat-free milk

  8. 1/4 cup canola oil

  9. 1/4 cup BREAKSTONE'S® Reduced-Fat Sour Cream

  10. 1 cup fresh or frozen blueberries STREUSEL TOPPING:

  11. 1/4 cup quick-cooking oats

  12. 3 tablespoons all-purpose flour

  13. 3 tablespoons brown sugar

  14. 2 tablespoons cold butter

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with cooking spray. For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 8 servings.


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