Sour Cream Blueberry Coffee Cake

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg
• 1 cup reduced-fat sour cream
• 1/4 cup unsweetened applesauce
• 3 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1-1/2 cups fresh or frozen blueberries
• 1/4 cup packed brown sugar
• 1/4 cup quick-cooking oats
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold butter

1. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray.
2. For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

flour, sugar, baking powder, salt, baking soda, egg, sour cream, unsweetened applesauce, canola oil, vanilla, blueberries, brown sugar, quickcooking oats, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/sour-cream-blueberry-coffee-cake/ (may not work)