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| 1/2 Tasse | Rolled oats; uncooked |
| 1/4 Tasse | sugar |
| 3 Esslöffel | Butter melted |
| 1/4 Teelöffel | cinnamon ground |
| 1/2 Tasse | (1 stick) butter; softened |
| 1 Tasse | sugar |
| 4 | Egg whites; or 2 eggs, lightly beaten |
| 1 Karton | (8oz) light sour cream |
| 1 Teelöffel | vanilla |
| 1 1/2 Tasse | all-purpose flour |
| 3/4 Tasse | oats uncooked |
| 2 Teelöffel | baking powder |
| 1/2 Teelöffel | Baking soda |
| 1/3 Tasse | Raspberry preserves |
| 3/4 Tasse | Blueberries fresh or frozen |
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Heat oven to 350°F. Lightly grease 9-inch square baking pan. For streusel, combine all ingredients; mix well. Set aside. For coffee cake, beat butter and sugar until creamy. Add egg whites, sour cream and vanilla; beat well. Add combined flour, oats, baking powder and baking soda; mix just until dry ingredients are moistened. Spread into prepared 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.
Nutrition Information 1/12 of recipe: Calories 330, Calories From Fat 126, Total Fat 14g, Saturated Fat 3g, Cholesterol 5mg, Sodium 250mg, Total Carbohydrates 48g, Dietary Fiber 2g, Protein 6g
Mm-formatted by Petra <phildeb@gmx. Net>
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