Sour Cream Blueberry Coffee Cake

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each.
4. Stir in the sour cream and vanilla extract until fully combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually fold the dry ingredients into the wet mixture until a smooth batter forms.
7. Gently fold in the blueberries, being careful not to overmix.
8. Combine the brown sugar and cinnamon in a small bowl to make the streusel topping.
9. Pour half of the batter into the prepared pan and spread evenly.
10. Sprinkle half of the streusel over the batter.
11. Pour the remaining batter on top, covering the streusel, and sprinkle with the remaining streusel.
12. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
13. Let the cake cool slightly before slicing.

Serve a warm slice of Blueberry Sour Cream Coffee Cake with your favorite coffee or tea and enjoy!