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Preheat oven to 350F and grease a 9″ springform pan.
In a medium bowl, mix together the flour, granulated sugar, brown sugar, cinnamon, and salt. Stir in the melted butter until all is moistened. Set aside.
In another medium bowl, toss together the flour, baking powder, and salt for the cake. Set aside as well.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. The mixture might look curdled, but not to worry, it will come together when you add in the dry ingredients.
Stir in the flour mixture until just combined. Gently fold in the blueberries.
Spread the batter into the prepared springform pan. Evenly sprinkle the streusel over top.
Bake for 45-55 or until a toothpick inserted into the center comes out clean AND the center feels firm when lightly pressed. Let cool before glazing.
Whisk all of the glaze ingredients together in a small bowl. Drizzle over cake before serving.