Step 1

Preheat oven to 350° F. Grease and flour a bundt pan.

Step 2

Rinse and dry blueberries. Coat blueberries with 1/4 C flour by mixing with a spoon.

Step 3

Butter should be at room temperature or slightly firmer, not melted. Combine sugars with softened butter. Beat on medium speed until butter and sugar are well combined, light and fluffy.

Step 4

Add eggs, one at a time, beating each egg into the butter and sugar one at a time.

Step 5

After both eggs have been mixed, add vanilla, sour cream, lemon zest and lemon juice. Beat on medium speed until well combined.

Step 6

In a separate bowl, Sift flour and then measure out 2 cups. Add salt and baking powder. Stir to combine. Slowly add flour mixture to batter and mix on low speed just until combine. Batter will be thick.

Step 7

Fold blueberries into batter.

Step 8

Melt butter in microwave, about 30 seconds.

Step 9

Combine all dry ingredients in a medium sized bowl. Pour melted butter over dry ingredients and stir until well mixed. This mixture will be clumpy.

Step 10

To Assemble:

Step 11

Pour the batter into the pan. Cover the bottom with streusel.

Step 12

Bake at 350° F for 50-55 minutes. Bottom of cake will be slightly brown. Use a long toothpick or knife to stick in the middle of the cake. If it comes out clean, the cake is done.

Step 13

Set on a cooling rack for twenty minutes.

Step 14

Place a plate, cutting board or other flat surface; over top of cake and hold it together. Turn cake over and gently pat sides of the pan until the cake comes loose. Allow to cool for another 15-20 minutes.