Berry Streusel Coffee Cake

CAKE

1½ cups (375 mL) flour ¾ cup (175 mL) old-fashioned oats ¾ cup (175 mL) packed light brown sugar 2 tsp (10 mL) baking powder ¼ tsp (1 mL) salt 1 tsp (5 mL) cinnamon or Korintje Cinnamon* ½ cup (125 mL) butter (1 stick) ¾ cup (175 mL) milk 1 egg TOPPING 6 oz fresh blueberries (1 cup/250 mL) ¼ cup (50 mL) old-fashioned oats ¼ cup (50 mL) flour ¼ cup (50 mL) packed light brown sugar ¼ tsp (1 mL) cinnamon or Korintje Cinnamon* 2 tbsp (30 mL) butter, melted

GLAZE ½ cup (125 mL) powdered sugar ½ tbsp (7 mL) milk

DIRECTIONS

1 Preheat oven to 375°F (190°C). Lightly brush

Small Baker with oil. For cake, in Classic

Batter Bowl, combine flour, oats, brown sugar, baking powder, salt, and cinnamon; mix well.

2 In Small Batter Bowl, microwave butter, uncovered, on HIGH 30 seconds or until almost melted. Whisk until smooth. Add milk and egg; whisk until well blended. Add egg mixture to flour mixture; mix until dry ingredients are moistened. 3 Pour batter into baker; top with blueberries.

Combine remaining topping ingredients in medium bowl; mix well. Sprinkle topping evenly over blueberries.

4 Bake, uncovered, 40–45 minutes or until Cake

Tester & Releaser inserted in center comes out clean and cake is set. Remove baker from oven to cooling rack; let cool 30 minutes.

5 For glaze, mix powdered sugar and milk in small bowl. Spoon into small resealable plastic bag. Trim a small corner off the bag; drizzle over cake. Cut into 12 squares; serve warm.

COOK’S TIP Allowing the cake to cool for 30 minutes makes it easier to cut, and it will still be warm when ready to serve.

*Korintje Cinnamon is no longer sold by Pampered Chef ® .

U.S. Nutrients per serving: Calories 290, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 45 g, Fiber 2 g, Protein 4 g