Blueberry Crumble Cake

If you haven't tried any of my grandmas' recipes yet, this might be the one to inspire you.   Simple and easy this ultra moist blueberry coffee cake will be the hit of your brunch buffet.
The blueberry can be as small as a pea or as big as a grape.  They come from the same family as cranberries, azaleas, and rhododendrons.  The fruit grows in clusters and range in color from blue to a purplish black. 
According to a study done in 2009, a diet that contains a rich amount of blueberries lowers blood cholesterol levels and improves insulin sensitivity thereby lowering the risk of diabetes and heart disease. 
Blueberries offer some other great health benefits too.  Because they are packed with vitamin C, B complex, vitamin A, vitamin E, copper, selenium, iron, and zinc, the blueberry can boost your immune system and help prevent infection.
Blueberries also offer an anti-aging benefit.  They are chock full of anti oxidants primarily as a result of the pigment that makes them dark blue in color. 
In a University of Michigan cardiovascular study, it is suggested that eating blueberries can aid in reducing belly fat.  Berries that contain seeds, like blueberries, blackberries, strawberries, and raspberries are low on the glycemic index and will help control cravings in a healthy diet.
I am giving you the original recipe that uses real butter, full fat sour cream, and white sugar.
When I make it I modify some of the ingredients to make it more figure friendly.  I substitute granular sugar substitute for 1//3 of the sugar. I use a healthy choice margarine,  low fat sour cream, and fat free milk.
Okay, okay, enough information.....here's the recipe...

Ingredients...
 For the Cake:

• 1/4 cup butter OR margarine
• 3/4 cup sugar (I use 1/2 cup Splenda sugar substitute and 1/4 cup sugar)
• 1 egg
• 2 cups all purpose flour
• 2 teaspoons baking powder 
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream
• 2 cups floured fresh blueberries

For the Crumb Topping:

• 1/4 cup butter OR margarine
• 1/2 cup sugar ( I use half Splenda and half sugar)
• 1/3 cup flour
• 1 teaspoon cinnamon 

Here's how you do it....

1. Preheat oven to 375 degrees F.
2. Prepare an 8 x 8 baking dish (I cut a square of parchment to fit in the bottom of my baking dish...this makes the cake removal much easier.
3. Combine the ingredients for the crumb topping mixture in a small bowl using a pastry cutter if you have one.  The mixture will be crumbly.  Set aside.
4. With your mixer cream together the butter and sugar (they will seem dry)
5. Add the egg.
6. Scrape the bowl.
7. Add the dry ingredients (flour, baking powder, and salt) alternately with the milk and sour cream.
8. By hand, fold in the floured blueberries. 
9. Pour into the prepared 8 x 8 baking dish.
10. Sprinkle the crumble topping mix over the batter.
11. Bake at 375F for about 40 min.
12. Remove from oven, cool on rack.
13. Use a knife to loosen the sides of the cake from the dish.
14. Transfer to a serving platter.
15. Cut into squares.