Blueberry Crumb Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup blueberries frozen
• 2 tablespoons canola oil 
• 1 teaspoon cinnamon 
• 2 large eggs plus 1 egg white 
• 0.8 cup flour all-purpose
• 1.3 cups flour all-purpose
• 0.5 cup yogurt plain low-fat
• 3 tablespoons nonfat cream sour
• 0.5 teaspoon salt 
• 0.5 cup sugar 
• 0.8 cup sugar 
• 2 tablespoons butter unsalted cooled melted
• 3 tablespoons butter unsalted at room temperature
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• wire rack
• toothpicks
• cake form

Directions

1. Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate.
2. Preheat oven to 350F. Coat a 9-inch round cake pan with cooking spray.
3. Cut a 9-inch circle of parchment; place in pan. Mist with cooking spray.
4. 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.
5. 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.
6. Spread batter evenly in pan.
7. Sprinkle with topping.
8. 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.
9. Cut into wedges and serve.