STREUSEL:
1/2 cup Quaker Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
3 tablespoons margarine or butter, melted
1/4 teaspoon ground cinnamon
COFFEECAKE:
1 cup granulated sugar
8 tablespoons margarine or butter, softened
4 large egg whites or 2 large eggs, lightly beaten
1 (8 ounce) carton reduced-fat sour cream
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 cup Quaker Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup raspberry preserves
3/4 cup fresh or frozen blueberries
Heat oven to 350F. Spray 9-inch square metal baking pan with cooking spray or grease lightly.
For streusel, combine all ingredients in small bowl; mix well. Set aside.
For coffeecake, beat sugar and margarine with electric mixer in large bowl until fluffy. Add egg whites, sour cream and vanilla; mix until smooth.
Add combined flour, oats, baking powder and baking soda; mix just until blended.
Spread into pan. Spoon preserves over batter; swirl through batter with knife. Sprinkle blueberries evenly over batter. Sprinkle streusel over blueberries.
Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.
Serve warm. Store tightly covered at room temperature.
Makes 12 servings.
Nutritional Analysis:
1/12 of recipe.
Calories 320, Calories From Fat 110, Total Fat 12g, Saturated Fat 2.5g, Cholesterol less than 5mg, Sodium 250mg, Total Carbohydrates 48g, Dietary Fiber 2g, Protein 5g.