Blackberry Crumb Cake

Finely ground oats give this cake a tender, moist texture. Stir frozen blackberries into the batter; the juices from thawed berries will turn the batter blue.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 315
Caloriesfromfat 29 %
Fat 10 g
Satfat 3.3 g
Monofat 4.2 g
Polyfat 1.5 g
Protein 7.9 g
Carbohydrate 51 g
Fiber 4.7 g
Cholesterol 14 mg
Iron 2.7 mg
Sodium 361 mg
Calcium 157 mg


2 cups regular oats
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 tablespoons chilled butter, cut into small pieces
1 cup 1% low-fat milk
1/2 cup egg substitute
2 teaspoons vanilla extract
1 (10-ounce) package frozen blackberries, unthawed
Cooking spray
1/2 cup regular oats
1/4 cup packed brown sugar
1 tablespoon chilled butter, softened
1/4 cup chopped pecans, toasted


Preheat oven to 350°.

To prepare batter, place oats in a food processor; process until finely ground (about 1 minute). Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, sugar, baking powder, and salt to food processor; process until well blended. Add butter; pulse 5 times or until combined. Spoon mixture into a large bowl. Combine milk, egg substitute, and vanilla, stirring just until blended. Add to oat mixture, stirring to combine. Gently stir in blackberries. Pour mixture into a 9-inch square baking pan coated with cooking spray (batter will be thin).

To prepare topping, combine 1/2 cup oats and remaining ingredients in a food processor; process until finely chopped. Sprinkle evenly over batter. Bake at 350° for 45 minutes or until lightly browned and a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.