Blueberry Coffeecake with Almond Streusel

This coffee cake is really good served warm. It was still good the next day served at room temperature, too!
Serves 12 ( 7 points +)

• 2 c. flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 c. fresh blueberries
• 1/3 c. packed brown sugar
• 1/4 c. old-fashioned rolled oats
• 2 T. sliced almonds
• 1 T. flour
• 1/4 tsp. cinnamon
• 2 T. butter, melted
• 3/4 c. sugar
• 1/4 c. butter, softened
• 2 T. canola oil
• 1 egg
• 1 c. low-fat buttermilk
• 2 tsp. grated lemon rind
• 1 T. fresh lemon juice

Preheat oven to 375 and spray a 9 inch square pan with nonstick spray.

Combine flour with next 3 ingredients ( through salt), stirring with a whisk. Remove 2 T. fluor mixture; sprinkle over blueberries, tossing to coat.

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

Place sugar, 1/4 c. butter and oil in a large bowl; beat with an electric mixer until blender. Add egg; beat well. Add flour mixture and buttermilk alternately, beginning and ending with flour. Stir in rind and juice.

Spoon half of the batter into the baking pan. Sprinkle evenly with half of the blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining blueberry mixture. Sprinkle with brown sugar mixture.
Bake 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

"Cooking Light"