Blueberry Crumb Cake

From: Cooking Light Annual Recipes, 1999, page 30

You will Need:

Cooking Spray

1/3 cup sugar (recipe called for 2/3 cup, but i mean, come on, lets not go into sugar coma over here)

1/4 cup stick butter, softened

1 teaspoon vanilla extract

1 large egg

1-1/3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

3/4 cup lowfat buttermilk

1 cup blueberries

3 tablespoons sugar (or splenda)

3 tablespoons flour

1 tablespoon butter, melted

1 teaspoon ground cinnamon

Preheat oven to 350.
Coat a 9-inch round cake pan with cooking spray. Line bottom with waxpaper, and coat wax paper with cooking spray. (i dont use the wax paper, its your choice)
Beat 2/3 cup sugar and 1/4 cup butter at medium speed of a mixer until blended (about 5 minutes).

Add vanilla and egg; beat well. Lightly spoon 1-1/3 cups flour into dry measuring cups; level with a knife.

Combine flour, baking powder, baking soda, and salt.

Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.

Stir in blueberries.
Pour into prepared pan.

Combine 3 tablespoons sugar and remaining ingredients in a bowl; stir until mixture resembles coarse meal.

Sprinkle sugar mixture over batter.

Bake at 350 degrees for 40 minutesor until a wooden pick inserted in center comes out clean. Cool on awire rack.