Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, making sure to cover all the nooks and crannies to prevent sticking.
Make the Crumb Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until the mixture forms coarse crumbs. Set aside.
Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
Gently fold in the blueberries.
Assemble the Cake:
Spoon half of the batter into the prepared bundt pan and spread it out evenly. Sprinkle half of the crumb topping over the batter.
Add the remaining batter on top and spread it out evenly. Sprinkle the remaining crumb topping over the top of the cake.
Bake the Cake:
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If the top is browning too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.
Cool and Serve:
Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
Once cooled, transfer to a serving plate. You can dust the cake with powdered sugar if desired.
Enjoy:
Slice and serve this delicious blueberry crumb bundt cake with a cup of coffee or tea, or as a delightful dessert!
This cake is perfect for brunches, family gatherings, or as a special treat. The combination of the moist cake, juicy blueberries, and crunchy crumb topping makes it absolutely irresistible.
