Blueberry Streusel Coffee Cake - Yummmmmmmm

Our local store has been having a great special on blueberries, so I bought 4 cartons the other day.  Here's a yummy recipe to try - so tasty and NO calories!  LOL

Blueberry Coffee Cake

Streusel:

1/4 cup granulated sugar
3 T. brown sugar
1/2 cup pecans, toasted and chopped
2 t. vanilla
1/2 t. cinnamon

Toss ingredients together and set aside.

Cake:

2 cups all purpose flour + additional for tossing with blueberries
1 t. baking soda
1/2 t. salt
1/4 t. nutmeg
3/4 cup butter, room temperature
3/4 cup sugar
2 eggs
1 cup sour cream
1 1/2 t. vanilla
1/2 to 3/4 cups blueberries

Preheat oven to 350 degrees. Butter a 9 inch round pan or a springform pan. Combine dry ingredients. Cream butter and sugar together. Add eggs, one at a time. Beat well after each addition until the mixture gets fluffy. Add the vanilla to the sour cream and then add alternately with the dry ingredients to the butter mixture, mixing until just combined after each addition. Toss the blueberries in some flour, then shake off the excess and fold them into the batter. Spread half of the batter evenly into the bottom of the cake pan. Top with half of the streusel. Top with the remaining batter, followed by the rest of the streusel. Bake for 55-70 minutes until the cake tests done. Cool on a rack.