Blueberry Sour Cream Coffee Cake

Ingredients:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups fresh blueberries

For the streusel topping:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the eggs, one at a time, until well combined.
4. Add the sour cream and vanilla extract and mix until smooth.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Add the dry ingredients to the wet ingredients and mix until just combined.
7. Gently fold in the blueberries.
8. To make the streusel topping, combine the flour, sugar, melted butter, and cinnamon in a small bowl and mix until crumbly.
9. Pour half of the cake batter into the prepared pan and sprinkle half of the streusel topping over the batter.
10. Spoon the remaining cake batter over the streusel and smooth out the top.
11. Sprinkle the remaining streusel topping over the cake.
12. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
13. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your delicious Blueberry Sour Cream Coffee Cake!