Mix ingredients. Set Aside
Sour Cream Blueberry Coffee Cake:
Grease and flour a 10-inch tube pan. Cream butter and sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, baking soda, and salt. Stir dry mixture into butter mixture alternately with sour cream, ending with dry ingredients. Beat until smooth. Fold in blueberries.
Pour half of the batter into prepared pan. Sprinkle with half of the Streusel Topping, which is prepared by mixing ingredients until crumbly. Pour remaining half of batter into pan and sprinkle again with Streusel Topping. Bake at 350° for 50–55 minutes. Allow to cool 10 minutes and turn out onto wire rack.
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