Blueberry Coffee Cake With Streusel Topping

This is yet another recipe I have tried from DK's Chef In You. I made this egg-less cake for "Navrathiri Nights" get together at a friend's place and everyone gave me a double thumbs-up for this moist dense cake. The original recipe called for Sour Cream but substituted with thick Yogurt. And, I made my own Streusel topping for the cake. I only had a bite, so I will take my friend's word that everyone at the get together enjoyed it very much.
Sending this to Tried and Tasted event hosted at Priya's

Ingredients:
For the Cake:

• 2 Cups All Purpose Flour
• 1/2 Cup(1 Stick) Unsalted Butter, melted
• 3/4 Cup Granulated Sugar (Add 1/4 Cup more if you like your cakes really sweet)
• 1/2 Cup Homemade Applesauce
• 1 Tsp each Baking Soda and Baking Powder
• 1 Tsp Vanilla Extract
• 1 Cup Thick Yogurt
• 1 Cup Fresh or Unthawed Frozen Blueberries
• A pinch of Salt

For the Streusel Topping:

• 1/3 Cup Toasted Walnuts, roughly broken
• 3 Tbsp Butter
• 3 Tbsp All Purpose Flour
• 2 Tbsp Craisins(dried Cranberries)
• 2 Tbsp Brown Sugar

Procedure:

• Sift all the dry ingredients together.
• Beat the butter, sugar, applesauce and yogurt together.Add the Vanilla extract.
• Mix the dry ingredients with the wet ingredients in batches. 
• Fold the unthawed blueberries and transfer the batter to a greased and prepared 9" round cake pan.
• Preheat the oven to 350 degrees F.
• Combine the ingredients for the streusel and sprinkle/spread it on the top of the cake batter with a silicone spatula.

• Bake for 45 minutes or until a toothpick inserted in the center comes clean.

• Cool the cake completely prior to cutting.

Enjoy with a cup of coffee or tea.