It’s back to reality around here this week.

The kids are all home again – the washing machine has been going non-stop and there are muddy shoes all over the porch.  🙂

That also means it’s  back to cooking in large batches since those teens are bottomless pits who can empty a fridge in 36 hours or less!

But after my little “vacation” I should be full of creative thoughts – right?!

Well – this little breakfast experiment worked. I think you could even say it was a huge hit!

I combined 2 different recipes and threw in some frozen blackberries to make it fun.

If only all my experiments tasted this good! 🙂

Blackberry Streusel Coffee Cake

1-1/2 cup flour
1/2 cup sugar
6 teaspoons baking powder
1 teaspoon salt
1-1/2 cup oatmeal
4-1/2 tablespoons oil
2 eggs, beaten
1-1/2 cup milk

Blackberry Filling

1 quart frozen blackberries
1-1/2 cup sugar (or less – to taste)
4 tablespoons corn starch

Streusel Topping

1/2 cup sugar
6 tablespoons flour
4 tablespoons butter

Put the blackberries, sugar and corn starch into a saucepan and heat until thickened. Set aside.

Then make the streusel topping by combining the sugar & flour. Cut in the butter to make crumbs. Set aside.

Mix together the flour, sugar, baking powder, salt, and oatmeal. In a separate bowl combine the oil, eggs, and milk. Add milk mixture to oatmeal mixture until just moistened.

Spread into a greased 9 x 13 pan.

Top with the blackberry mixture and streusel crumbs.

Bake at 400 degrees for about 30 minutes.

Enjoy!