Compared to your other coffee cake recipes, this buckle seems to have a lot less butter in the cake itself and without the addition of sour cream or yoghurt, there is less fat. Putting the streusel aside, what is the difference in texture/crumb between this blueberry buckle and the cinnamon-streusel coffeecake and the KAF favorite sour cream coffee cake? The last two recipes mentioned both have butter, sour cream/yoghurt and milk as well, so what is the reason behind the reduced butter in this recipe? Haha, this is a very long-winded way of asking if I can omit the blueberries from this recipe to make a coffee cake with reduced butter and no sour cream/yoghurt.

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