Blueberry Streusel Coffee Cake - cooking recipe

Ingredients

1 cup butter (no substitutions)
2 cups sugar
2 teaspoons vanilla extract
4 eggs (at room temperature)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
16 ounces sour cream
1 pint fresh blueberries
Struesel Topping
1 cup brown sugar (firmly packed)
1 1/4 cups all-purpose flour
2 1/2 teaspoons cinnamon
1 cup butter (cold, cut into small cubes)

Preparation

to prepare struesel topping: In a medium sized bowl combine all ingredients use a pastry cutter to cut butter into dry ingredients until mixture is crumbly and about the size of tiny peas -- set aside. if you have a food processor go for it!
In a large bowl cream butter and sugar and vanilla until fluffy.
add eggs one at a time, beating well after each addition.
combine flour, baking powder, baking soda, and salt in a seperate bowl.
add half of the container of sour cream and beat until well combined.
gradually add half of your dry ingredients and beat until well combined.
add the rest of the sour cream, beat. then add the rest of the dry ingredients and beat on high for 2 minutes.
gently fold in your blueberries, being careful not to break them.
spray a 9x13 pan with \"pam\" on the bottom only.
add 1/2 of the batter and spread to cover the bottom of the pan.
sprinkle 1/2 of the struesel topping on top of the batter.
pour remaining batter on top and spread to cover.
take a butter knife and make swirls all the way through the batter. this will give you the swirls in the cake when finished baking.
sprinkle remaining struesel on top
place in a 350 degree preheated oven for 70-75 minutes or until toothpick inserted comes out clean.
let cool
cover tightly.