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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 29%
  • Fat: 10g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 7.9g
  • Carbohydrate: 51g
  • Fiber: 4.7g
  • Cholesterol: 14mg
  • Iron: 2.7mg
  • Sodium: 361mg
  • Calcium: 157mg

Ingredients

  • Batter:
  • 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
  • Topping:
  • 1/2 cup regular oats
  • 1/4 cup packed brown sugar
  • 1 tablespoon chilled butter, softened
  • 1/4 cup chopped pecans, toasted

Preparation

  1. Preheat oven to 350°.
  2. 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).
  3. 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.
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