Blueberry Coffecake with Almond Streusel

INGREDIENTS:
9 oz all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups fresh blueberries
1/3 cup packed brown sugar
1/4 cup old-fashioned rolled oats
2 TBL sliced almonds
1 TBL flour
1/4 tsp ground cinnamon
2 TBL butter, melted
3/4 cup granulated sugar
1/4 cup butter, softened
2 TBL canola oil
1 large egg, beaten
1 cup nonfat buttermilk
2 tsp grated lemon rind
1 TBL fresh lemon juice
Cooking Spray

DIRECTIONS:
Preheat oven to 375. Weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine 9 oz flour and next 3 ingredients (through salt), stirring with a whisk. Remove 2 TBL flour mixture; sprinkle over blueberries, tossing to coat. Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 TBL melted butter, toss to combine. Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice. Spoon half of batter into a 9 inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). Sprinkle evenly with 1 cup blueberry mixture. Spoon remianing batter over blueberries. Sprinkle evenly with remaining 1 cup blueberry mixture. Bake at 375 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.