Blueberry Bundt Cake

• FOR THE CAKE:
• 1-1/2 stick Butter
• 1-1/2 cup White Sugar
• 3 whole Eggs
• 1-1/4 cup Sour Cream
• 1-1/2 teaspoon Vanilla Extract
• 2-1/2 cups Cake Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 2 cups Blueberries
• FOR THE STREUSEL LAYER:
• 1/4 cups Brown Sugar
• 1-1/2 teaspoon Cinnamon
• 1/2 cups Flour
• 1/4 teaspoons Salt
• 3 Tablespoons Butter
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 2 Tablespoons Whole Milk

1. For the cake:
2. Preheat oven to 350u0b0F. Spray a bundt pan with nonstick baking spray. Set aside.
3. In a large bowl, cream butter and sugar. Add eggs one at a time, followed by sour cream, and vanilla.
4. In a medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to batter a little at a time until just combined. Do not over-mix. Fold in blueberries.
5. Pour half of batter into prepared pan.
6. For the streusel layer:
7. In a small bowl, combine brown sugar, cinnamon, flour, salt, and butter until mixture resembles coarse crumbs.
8. Sprinkle streusel over batter, and top with remaining batter. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
9. For the glaze:
10. In a medium bowl, combine milk and powdered sugar. Drizzle over cake.

cake, butter, white sugar, eggs, sour cream, vanilla, flour, baking powder, baking soda, ubc, blueberries, streusel, ubc, cinnamon, flour, ubc, butter, powdered sugar, milk

Taken from tastykitchen.com/recipes/breakfastbrunch/blueberry-bundt-cake/ (may not work)