blueberry coffee cake with crumble topping

Ingredients For blueberry coffee cake with crumble topping

• for the crumble topping:
• 1/4 c

  rolled oats
• 1/4 c

  ap flour
• 2 Tbsp

  unsalted butter
• 2 Tbsp

  canola oil
• 1/4 c

  splenda no calorie sweetener (granulated sugar works fine too)
• 1 tsp

  ground cinnamon
• 1/4 tsp

  salt
• DRY INGREDIENTS
• 1-1/2 c

  ap flour
• 2 tsp

  baking powder
• 1/2 tsp

  salt
• WET INGREDIENTS
• 6 Tbsp

  unsalted butter softened
• 2 Tbsp

  canola oil
• 1 c

  splenda no calorie sweetener (granulated sugar works fine too)
• 1/4 c

  fat free half and half
• 1/2 c

  light sour cream
• 2

  large eggs
• 1 tsp

  pure vanilla extract
• 1 pt

  fresh blueberries washed and patted dry