Preheat Oven to 425 degrees F with rack in the middle. First make the streusel topping. Combine Sugars and flour. Then slowly pour in the butter. You may or may not need all of it. Slowly combine with a fork until it comes together in a crumb mixture. - Set the topping aside.
Place 1 C of blueberries into a small sauce pan. Add 1 tsp of sugar and the water. Heat over med high heat and mash with a potato masher (or a fork). Stir and cook for until mixture reduces and thickens. About 6 minutes. - Set aside.
Combine flour, baking powder and salt in a bowl. - Set aside. Whisk sugar and eggs together in mixer. Combine until thick completely mixed. Slowly mix in butter and oil until combined. Mix in buttermilk and vanilla. Using a spatula, carefully fold egg mixture and remaining cup of blueberries into the flour mixture until the batter is just moistened. The batter will be lumpy and there will be some flour sports in there. AND it is okay, that is how it supposed to look.
Take your muffin pan filled with paper liners and fill up each muffin cup to the top, fill it so it mounds up - like a blueberry if you will. Grab the blueberry sauce made earlier. Dollup about a tsp in the middle of every muffin, then swirl it through. Now, generously top each muffin with the streusel topping.
Bake Muffins at 425 degrees for 17 - 19 minutes until tops are golden brown. Cool muffins for about 5 minutes and then transfer to a wire rack nd let them cool slightly longer before serving.
Preheat oven to 350 degrees F. Bake Pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour, baking powder, baking soda, and salt. Gradually add butter to mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loaf pans.
Bake at 350 degrees F for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan shielding with aluminum foil during last 15 minutes to prevent browning if necessary. Cool bread in pans on wire rack 10 minutes. Remove from pans to wire racks; drizzle with glaze, if desired. Cool 30 minutes before slicing.
Orange Glaze (optional)
Stir together 1 C powdered sugar, 1 tsp orange zest and 3 Tbsp fresh orange juice for a glaze to drizzle over the Cream Cheese-Banana- Nut Bread.
12 Whole New Potatoes (or Other Small Round Potatoes)
3 Tbsp Olive Oil
Parmesan Cheese to Taste
Kosher Salt to Taste
Black Pepper to Taste
Rosemary (or Other Herbs of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet. Be sure to leave plenty of room between each one. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with Parmesan cheese, kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme, or any herb that you have available.) Bake in a 450 degree F oven for 20-25 minutes until golden brown.