Blueberry Coffee Cake with Almond Streusel

9          oz         all-purpose flour (about 2 cups)

1 ½       tsp        baking powder

½         tsp        baking soda

½         tsp        salt

2          c           fresh blueberries

1/3       c           packed brown sugar

¼         c           rolled oats

2          tbsp      sliced almonds

1          tbsp      all-purpose flour

¼         tsp        cinnamon

2          tbsp      butter, melted

¾         c           sugar

¼         c           butter, softened

2          tbsp      canola oil

1          whole   large egg, lightly beaten

1          c           nonfat buttermilk

2          tsp        grated lemon rind

1          tbsp      fresh lemon juice

Preheat oven to 375°. Weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 3 ingredients (through salt), stirring with a whisk. 

Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat.

Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 tablespoons melted butter; toss to combine.

Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.

Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). Sprinkle evenly with 1 cup blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining 1 cup blueberry mixture. Sprinkle with brown sugar mixture. 

Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

Makes 9” square pan      1 hour 15 minutes