A lemon-scented, ‘cake-mix-easy’ oat cakeladen with fresh raspberries and blueberries and topped witha crunchy oat streusel.
Recipe: Berries ‘N LemonStreusel Cake
1 cup quick or old fashioned oats
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter, melted
1 (18.25-ounce) package yellow cake mix
3/4 cup quick or old fashioned oats
1 cup water
1/3 cup sour cream
2 large eggs
1 tablespoon grated lemon peel
1/2 cup fresh raspberries
1/2 cup fresh or frozen blueberries
Makes 16 servings.
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