Blueberry Streusel Bundt Cake

 

I have no idea where I got this recipe from, but it was about thirty years ago and has been a family favorite since.

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

Preheat oven to 350 degrees.

Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.

Mix in flour, baking soda and baking powder.

Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.

Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.

Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of

Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.