Blueberry Sour Cream Coffee Cake

Ingredients:

• ½ cup unsalted butter
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup sour cream
• 3 cups all-purpose 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 ground cinnamon

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cream together the unsalted butter, granulated sugar, and brown sugar until smooth. Add vanilla extract, eggs, and sour cream, mixing thoroughly.
3. Incorporate the flour, baking soda, and baking powder into the wet mixture.
4. Prepare a bundt pan by spraying it with non-stick cooking spray.
5. Place half of the cake batter in the pan and pat it down along the center, creating a well for the filling.
6. In a separate bowl, mix the streusel filling ingredients and spread it into the indented batter. Top with half of the fresh blueberries.
7. Add the remaining batter to the pan, pressing it down to spread evenly over the first layer. Top with the remaining blueberries.
8. Bake in a preheated 350-degree oven for 45-50 minutes.
9. Once baked, you can choose to top it with a vanilla or cream cheese frosting or glaze.

Enjoy this delectable Blueberry Sour Cream Coffee Cake as a delightful addition to your breakfast or brunch!