The combination of blackberries and raspberries in this favorite old-time dessert is lovely; blueberries are good in it too.
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.
3 other carbohydrate