Blueberry Coffee Cake Cups w Crunchy Walnut Topping

I really love breakfast foods. And I adore coffee cake. But the stuff that’s usually sold at Starbucks and coffee shops just doesn’t do it for me. Too sweet…too much like…cake?

When I got this Williams-Sonoma dessert cookbook I was bored and┬árummaging┬ámy way through the Virginia outlet stores. If you’re not already aware of the insanely great deals at the outlets, well, you have some exploring to do!

The book itself was 50% off, making it a cool $7. Plus it’s organized by color. Which, is appealing in its own OCD way. “Yes, I’m only eating BLUE foods this week. Thank you.”

The cake part of this coffee cake is made with sour cream. I love the tartness it adds to the mix. It’s the perfect balance to the sweet blueberries. And the crunchy walnut topping brings a zing in the texture department.

I think you’ll like it. It looks so pretty too…however you make it…in a muffin pan or a springform pan.

Enjoy!

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