Blueberry Streusel Sour Cream Cake

Step 1

Preheat oven at 350 putting the rack in the middle.

Step 2

Grease and flour a 10” tube pan.

Step 3

Cream the butter and sugar until well combined.

Step 4

Add in the eggs, one at a time beating roughly 1 minute per egg.

Step 5

Add in the vanilla and mix.

Step 6

In a separate bowl, sift together the 3 cups flour, baking soda and powder and salt.

Step 7

Add this to the creamed mixture alternating with some of this and some of the sour cream.

Step 8

Blend just until combined. You do not want to whip air into this.

Step 9

In a separate bowl, make the streusel topping by mixing together the brown sugar, 1 tablespoon flour and cinnamon. Set aside.

Step 10

Spoon about a 1/3rd of the batter into the pan.

Step 11

Add ½ of the streusel topping.

Step 12

Add in 1/2 of the fresh blueberries sprinkling them all around the pan.

Step 13

Add another 1/3rd of the batter, the rest of the streusel topping and the rest of the blueberries

Step 14

Top with the remaining batter.

Step 15

Bake at 350 for 55 minutes or until a wooden skewer comes out clean.

Step 16

Set on a cooling rack and let rest for 10 minutes.

Step 17

Turn the cake out of the pan and allow to cool completely.

Step 18

Once cooled, make the drizzle by mixing the milk and confectioners’ sugar.

Step 19

Drizzle over top.