Blueberry Crumb Cake

1/2 cup Sugar
1 tsp Cinnamon
2 Tbsp Unsalted Butter (melted and cooled)
2 Tbsp Canola Oil
3/4 cup All-Purpose Flour
1 1/4 cups All-Purpose Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3 Tbsp Nonfat Sour Cream
3 Tbsp Unsalted Butter (at room temp)
3/4 cup Sugar
2 Large Eggs plus 1 Large Egg White
1 tsp Vanilla
1/2 cup Plain Lowfat Yogurt
1 cup Frozen Blueberries
Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate. Preheat oven to 350 degrees F. Coat 9-inch round cake pan with cooking spray. Cut a 9 inch circle of parchment; plan in pan. Mist with cooking spray. Make cake: In a small bowl, combine flour, baking powder, baking soda and salt. In a seperate bowl, beat sour cream, butter and sugar until light and fluffy. Add eggs and egg white. Beat until frothy, about 3 minutes. Blend in vanilla and yogurt until smooth. Stir in flour mixture until just combined. Fold in berries. Spread batter evenly in pan. Sprinkle with topping. Bake cake until a toothpick inserted into center comes out clean, 50-55 minutes. Cool on a wire rack for 15 minutes before turning out of pan. Peel off parchment and turn cake right-side up on rack to cool.