Blueberry Streusel Coffee Cakes

• 3/4 cup light brown sugar
• 3/4 cup chopped walnuts
• 1 tsp cinnamon
• 2 cup blueberries, fresh or frozen & thawed
• 3/4 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1 -16 oz carton sour cream
• 2 tsp vanilla
• 2 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt

1. Preheat oven to *375.
2. Combine brown sugar with walnuts & cinnamon, reserve 1/2 cup.
3. Toss remaining mixture with blueberries & set both aside.
4. Beat butter & sugar at medium speed until light & fluffy.
5. Add eggs one at a time, beating well after each.
6. Stir together sour cream & vanilla in one bowl, & in another bowl stir together flour, baking powder, baking soda & salt.
7. Add these alternately to batter, starting & ending with flour, beating just until blended.
8. Spoon half of batter evenly into 24 lightly greased & floured muffin cups.
9. Sprinkle half of berry mixture evenly over batter.
10. Then evenly spread remaining batter over berries & top with remaining berry mixture.
11. Then sprinkle with reserved brown sugar mixture.
12. Bake at 375 for 20-25 minutes, or until a toothpick inserted in center comes out with only a few moist crumbs.
13. Cool in pans for 10 minutes, then transfer to wire rack too cool completely.

light brown sugar, walnuts, cinnamon, blueberries, unsalted butter, sugar, eggs, sour cream, vanilla, flour, baking powder, baking soda, salt

Taken from cookpad.com/us/recipes/348352-blueberry-streusel-coffee-cakes (may not work)