Blueberry Sour Cream Coffee Cake

Ingredients:

• ½ cup butter
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 cup sour cream
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ cups fresh blueberries, divided

Streusel Filling:

• 5 tablespoons salted butter, melted
• ¾ cup brown sugar
• 1 ½ teaspoons cinnamon

Instructions:

1. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Prepare the Batter: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the vanilla extract, eggs, and sour cream, mixing until the batter is smooth and well-combined.
3. Incorporate Dry Ingredients: Gradually mix in the flour, baking soda, and baking powder until the dry ingredients are fully incorporated into the batter.
4. Prepare the Bundt Pan: Spray a bundt pan with non-stick cooking spray. Pour half of the cake batter into the pan, spreading it evenly. Make a small indentation along the center of the batter to create a space for the filling.
5. Make the Streusel Filling: In a separate bowl, combine the melted butter, brown sugar, and cinnamon. Mix well until the ingredients form a crumbly mixture. Spread the streusel filling over the indented batter in the pan. Top with half of the fresh blueberries.
6. Add Remaining Batter: Pour the remaining cake batter over the streusel filling and blueberries, spreading it evenly. Gently press down to ensure the batter is even. Top with the remaining blueberries.
7. Bake the Cake: Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool and Frost: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can top the cake with a vanilla or cream cheese frosting or glaze, if desired.

Enjoy your delicious Blueberry Sour Cream Coffee Cake!