Blueberry Crumb Cake

A recipe from the April 2010 issue of All You (original online). The article explains, “This lightened-up version of a classic crumb cake can save you almost 200 calories per serving (compared to Starbucks classic coffee cake).”



  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons canola oil
  • 3/4 cup all-purpose flour


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


  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.
  3. Coat a 9-inch round cake pan with cooking spray.
  4. Cut a 9-inch circle of parchment; place in pan. Mist with cooking spray.
  5. In a small bowl, combine flour, baking powder, baking soda and salt.
  6. In a separate bowl, beat sour cream, butter and sugar until light and fluffy.
  7. Add eggs and egg white.
  8. Beat until frothy, about 3 minutes.
  9. Blend in vanilla and yogurt until smooth.
  10. Stir in flour mixture until just combined.
  11. Fold in berries.
  12. Spread batter evenly in pan.
  13. Sprinkle with topping.
  14. Bake cake until a toothpick inserted into center comes out clean, 50 to 55 minutes.
  15. Cool on a wire rack for 15 minutes before turning out of pan.
  16. Peel off parchment and turn cake right-side up on rack to cool. Cut into 12 wedges and serve.