|
Preheat oven to
375°. Grease and flour a 10 inch tube pan or bundt pan. Combine flour,
baking powder, baking soda, and salt in a bowl. Set aside. In a separate
bowl with an electric mixer cream the butter and sugar until fluffy. Add
eggs one at a time beating well after each addition. Add the flour mixture
alternately with the sour cream and vanilla. Mix until blended well. Combine
the streusel ingredients except for the blueberries and reserve 1/2 cup.
Toss the rest of the streusel with the blueberries. Spread 1/3 of the
batter in the pan, top with 1/2 of the berry mixture, another third of
the batter, the rest of the berries, and finally the remaining batter.
Sprinkle on the reserved 1/2 cup streusel topping. Bake 60-65 minutes
or until a toothpick comes out clean. Cool 10 minutes on a wire rack.
Carefully turn the pan over onto a serving plate or cake stand and remove
from pan. When completely cooled (2 hours or so) sprinkle with powdered
sugar.
Prep time: 20 minutes
Baking Time: 60-65 minutes
Serves 10-12
|
