The combination of blackberries and raspberries in this favorite old-time dessert is lovely; blueberries are good in it too. Source: EatingWell Magazine, March/April 1995

EatingWell Test Kitchen




Instructions Checklist
  • To prepare topping: Position oven rack in lower third of oven; preheat to 375 degrees F. Stir together oats, 1/3 cup flour, brown sugar, 1 tablespoon oil, apple (or cranberry) juice and cinnamon in a small bowl; work the mixture together with your fingers until it is evenly moistened.

  • To make cake: Coat a 9-inch springform pan with cooking spray. Stir together 1 1/2 cups flour, granulated sugar, baking powder and salt in a large bowl. Whisk together egg, buttermilk, oil, lemon zest and vanilla in another bowl.

  • Add the egg mixture to the flour mixture and stir with a rubber spatula just until blended. Spread the batter evenly in the prepared pan. Scatter the berries over the batter, then sprinkle with the topping.

  • Bake until the top feels firm when lightly pressed in the center, 40 to 45 minutes. Remove the pan sides; serve warm or at room temperature.

Nutrition Facts

247 calories; 6.8 g total fat; 0.8 g saturated fat; 20 mg cholesterol; 336 mg sodium. 119 mg potassium; 42.6 g carbohydrates; 2.3 g fiber; 20 g sugar; 4.6 g protein; 57 IU vitamin a iu; 3 mg vitamin c; 75 mcg folate; 74 mg calcium; 2 mg iron; 12 mg magnesium;