Lighter Blueberry Crumb Cake

Topping:
1/2 c sugar
1 tsp cinnamon
2 Tbs unsalted butter, melted and cooled
2 Tbs. oil
3/4 flour

Cake:
1 1/4 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 Tbsp non-fat sour cream
3 Tbsp butter, room temp
3/4 c sugar
2 large eggs plus 1 egg white
1 tsp vanilla
1/2  c plain low fat yogurt
1 c frozen blueberries




Combine topping ingredients, mix until pea size crumbs form, set aside in fridge.

Preheat oven to 350, spray 9 inch round cake pan and place parchment on top, spray again.

Combine flour, baking powder and soda and salt. In another bowl cream butter and sugar until fluffy. Add eggs and egg white and beat until frothy,(3 min). Add vanilla and yogurt until smooth, stir in flour mixture then fold in blueberries.

Spread into pan and top with crumb topping. 

Bake50-55 min, cool on wire 15 minutes before removing from pan.

From All You magazine
Calories for 1/12 recipe 252, 9 g fat, 49 mg cholesterol, 1 g fiber, 4 g protein, 40 g carb, 185 mg sodium