Blueberry Ripple Sour Cream Coffee Cake

I can't recall where I found this recipe, but it is goooooooood. I made it for our Sunday school class on Saturday, and I wish I had made another one just for us!

It's a little more involved than most of the recipes I try, but well worth the time and effort.

Streusel:
1/2 cup whole wheat flour
1/2 cup regular oats
1/2 cup packed brown sugar
3 tbsp pecan pieces
1 tsp ground cinnamon
2 tbsp frozen OJ concentrate, thawed
1 tbsp canola oil

Cake:
1/4 cup canola oil
2 tbsp butter, melted
1 cup granulated sugar
2 tsp vanilla extract
2 eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup fat free sour cream
2 cups fresh blueberries, halved

1. To prepare streusel, combine whole wheat flour, oats, brown sugar, pecans, and cinnamon. Add OJ concentrate and oil, stir until crumbly.

2. Preheat oven to 350.

3. To prepare cake, spray a tube pan with cooking spray. Combine oil and melted butter in a medium bowl. Add sugar, vanilla, and eggs; beat with a mixer until smooth.

4. Combine flour, baking soda, baking powder, and salt. Add flour mixture and sour cream to the egg mixture. Stir in blueberries.

5. Sprinkle half of streusel into the tube pan; spoon half of the batter on top. Sprinkle on the remaining streusel, then top with the remaining batter. Bake at 350 for 55 minutes or until a toothpick inserted into the center comes out clean. Cool in pan 10 minutes on a wire rack, run a knife around the outside edge. Cool completely in pan.