Blueberry Streusel Bundt Cake

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup sour cream or Greek yogurt
• 2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)

For the Streusel Topping:

• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup granulated sugar
• 1 tsp cinnamon
• ¼ cup unsalted butter, melted

For the Glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk or lemon juice
• ½ tsp vanilla extract

Instructions

1. Preheat & Prep:
   • Preheat oven to 350°F (175°C).
   • Grease and flour a 10-cup bundt pan.
2. Make the Streusel:
   • In a bowl, mix flour, sugars, and cinnamon.
   • Stir in melted butter until crumbly. Set aside.
3. Make the Cake Batter:
   • In a medium bowl, whisk flour, baking powder, baking soda, and salt.
   • In a large bowl, beat butter and sugar until fluffy (2-3 mins).
   • Add eggs, one at a time, beating well.
   • Mix in vanilla extract and sour cream.
   • Gradually add dry ingredients, mixing until just combined.
4. Assemble:
   • Pour half of the batter into the bundt pan.
   • Sprinkle half of the streusel and half of the blueberries.
   • Add the remaining batter, then top with the rest of the streusel and blueberries.
5. Bake:
   • Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
   • Cool in the pan for 15 minutes, then transfer to a wire rack.
6. Make the Glaze:
   • Whisk powdered sugar, vanilla, and milk (or lemon juice) until smooth.
   • Drizzle over the cooled cake.

Tips & Variations:

✅ Use lemon zest in the batter for a citrusy kick.
✅ Swap blueberries for raspberries or blackberries.
✅ Add chopped nuts to the streusel for extra crunch.