1 large egg
2 Tbsp canola oil
3/4 cup granulated sugar
1/2 cup reduced-fat sour cream
1/3 cup low-fat buttermilk
2 1/3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp five spice powder or cinnamon
1 1/2 cups fresh blueberries
1/4 cup packed dark brown sugar
1 tsp grated orange zest
2 Tbsp butter
Preheat the oven to 350'. Spray a 7 x 11 inch baking dish with nonstick spray.
In a small bowl, combine the egg, oil, and granulated sugar. Whisk until pale yellow, then whisk in the sour cream and buttermilk. In a large bowl, mix together 2 cups of the flour, the baking powder, and five-spice powder. Mix in the egg mixture. Pour the batter into the baking dish. then scatter the blueberries on top.
In a small bowl, combine the brown sugar, orange zest, butter, and the remaining 1/3 cup flour. Mix with the back of a fork until crumbly, then sprinkle over the batter. Bake until a tester inserted into the center of the cake comes out clean, about 45 minutes. Cool lightly
