A lemon-scented, 'cake-mix-easy' oat cake laden with fresh raspberries and blueberries and topped with a crunchy oat streusel.

Berries 'N Lemon Streusel Cake

Streusel Topping:
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

Cake:
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

1. Heat oven to 350°F (175°C). Lightly grease and flour sides and bottom of 13 x 9-inch baking pan.
2. For Streusel Topping: In a small bowl, combine all ingredients until crumbly; set aside.
3. In large mixer bowl, beat at low speed the cake mix, oats, water, sour cream, eggs and lemon peel until moistened, then beat at medium speed for 2 minutes.
4. Gently fold berries into batter.
5. Pour batter into pan.
6. Sprinkle streusel evenly over top of batter.
7. Bake 35 to 38 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely on wire rack.

Makes 16 servings.