Blueberry Crumb Cake

By bigbare

Ingredients

• * Topping:
• 1/2 * 1/2 cup sugar
• 1 * 1 teaspoon cinnamon
• 2 * 2 tablespoons unsalted butter, melted and cooled
• 2 * 2 tablespoons canola oil
• 3/4 * 3/4 cup all-purpose flour
• *
• Cake:
• 1 1/4 * 1 1/4 cups all-purpose flour
• 1 1/2 * 1 1/2 teaspoons baking powder
• 1/2 * 1/2 teaspoon baking soda
• 1/2 * 1/2 teaspoon salt
• 3 * 3 tablespoons nonfat sour cream
• 3 * 3 tablespoons unsalted butter, at room temperature
• 3/4 * 3/4 cup sugar
• 2 * 2 large eggs plus 1 large egg white
• 1 * 1 teaspoon vanilla extract
• 1/2 * 1/2 cup plain low-fat yogurt
• 1 * 1 cup frozen blueberries

Details

Servings 12

Preparation

Step 1

1. Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate.

2. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Cut a 9-inch circle of parchment; place in pan. Mist with cooking spray.

3. Make cake: In a small bowl, combine flour, baking powder, baking soda and salt. In a separate bowl, beat sour cream, butter and sugar until light and fluffy. Add eggs and egg white. Beat until frothy, about 3 minutes. Blend in vanilla and yogurt until smooth. Stir in flour mixture until just combined. Fold in berries. Spread batter evenly in pan. Sprinkle with topping.

4. Bake cake until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool on a wire rack for 15 minutes before turning out of pan. Peel off parchment and turn cake right-side up on rack to cool. Cut into wedges and serve.