From my story “Bowl And Spoon”
2 tbsp plus 1 ½ tsp canola oil
½ cup sour cream
1 tsp vanilla extract
¾ cup granulated sugar
1 cup All Purpose flour
½ tsp baking soda
1 cup blueberries
The Crunch Topping
¾ cup sliced almonds
1 tbsp butter or butter substitute
¼ cup brown sugar
¼ cup flour
Prepare an 8” x 8” square cake pan by greasing and flouring it. Preheat the oven to 350˚F.
Break the egg into a very large bowl. Using a wooden spoon beat the egg until it is smooth about thirty seconds.
Add the oil, sour cream, and vanilla extract. Beat with the spoon until combined and smooth. Add the sugar, and continue beating with the spoon until the sugar is absorbed and the mixture is smooth. Then add the flour, salt, and baking soda and stir gently just until the dry ingredients have barely mixed into the wet. There may still be some streaks of flour.
Add the blueberries and mix briefly and gently into the batter. Transfer the batter to the prepared cake pan.
Add the ingredients of the crunch topping to the bowl you just used for the cake batter. With your hands or a fork mash the ingredients loosely together. Sprinkle over the cake batter in the pan.
Bake in the pre-heated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely and serve from the pan.