Step 1

Preheat oven to 350F and grease a 9″ springform pan.

Step 2

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.

Step 3

In another medium bowl, toss together the flour, baking powder, and salt for the cake. Set aside as well.

Step 4

In a large bowl, cream together the butter and granulated sugar until light and fluffy.

Step 5

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.

Step 6

Stir in the flour mixture until just combined. Gently fold in the blueberries.

Step 7

Spread the batter into the prepared springform pan. Evenly sprinkle the streusel over top.

Step 8

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.

Step 9

Whisk all of the glaze ingredients together in a small bowl. Drizzle over cake before serving.