Raspberry (or Blueberry) Coffee Cake
  • Servings: 6-8
  • Base and Topping:
  • 2 cups old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 3/4 cup light brown sugar, packed
  • 2 teaspoons orange (lemon) zest, grated
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 Tablespoons unsalted butter, melted
  • Filling:
  • 3 cups raspberries (blueberries or combo)
  • 1/2 cup granulated sugar
  • 2 Tablespoons fresh orange (lemon) juice
  • 1 Tablespoon cornstarch
  1. Preheat oven to 350ĚŠ F. Line a 9-inch metal baking pan with foil so that the foil extends by 2-inches on two opposite sides. Butter foil.
  2. Combine oats, flour, brown sugar, zest, baking soda and salt in a medium bowl. Whisk to blend.
  3. Stir in butter.
  4. Reserve 3/4 cup of mixture for topping. Press remainder on the bottom of the prepared pan.
  5. Bake until golden, about 12 - 15 minutes. Remove from oven to cool while making filling. MAINTAIN OVEN TEMPERATURE.
  6. Combine berries, granulated sugar, juice and cornstarch in a small saucepan. Bring to a boil over a moderate heat.
  7. Cook, stirring constantly, until thick and no longer cloudy, about 4 - 5 minutes.
  8. Remove from heat.
  9. Leaving a 1/2-inch boarder around edge spread filling over crust.
  10. Crumble reserved oat mixture over filling. Return to oven and bake until filling is bubbly and crumbs are golden, about 25 - 35 minutes.
  11. Remove oven, set pan (with cake) on a rack and cool completely.
  12. Holding 2 ends of foil, lift from pan and set on a cutting board. Cut into bars or squares.
Unadorned this is a simple coffee cake. Or add whipped cream to dress it up.