-
1
In bowl, cream 1/2 cup of the butter with electric mixer 1 minute, until blended.
-
2
Gradually add sugar and beat until light and fluffy, about 2 minutes.
-
3
Beat in eggs, sour cream and vanilla 2 minutes more.
-
4
In medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
-
5
Stir into creamed mixture, mixing just enough to blend in dry ingredients.
-
6
Spoon half of batter into a greased 9 or 10 inch tube pan or a 9x13 pan, spreading evenly.
-
7
In small mixing bowl, mix brown sugar, cinnamon, remaining 1/2 cup flour and remaining 2 tablespoon butter until crumbly.
-
8
Sprinkle 1/2 of this topping over batter in pan.
-
9
Sprinkle blueberries evenly over topping.
-
10
Drop remaining batter by spoonfuls over blueberries and spread evenly with rubber spatula to cover blueberries.
-
11
Sprinkle with remaining cinnamon topping.
-
12
Bake at 350F (180C).
-
13
1 hour.
-
14
Remove from oven and let cool in pan on wire rack 5 minutes; place cookie sheet over top of coffee cake, invert cake and remove from pan, then turn cake right side up again and place on wire rack to complete cooling.
