Blueberry Streusel Bundt Cake: A Perfectly Moist, Fruity Delight

In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and a pinch of salt.
Add the cold butter cubes and, using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
Make the Cake Batter:

Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Alternately add the dry ingredients and sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries. Be careful not to overmix to prevent the blueberries from breaking apart.
Assemble the Cake:

Pour half of the batter into the prepared Bundt pan.
Sprinkle half of the streusel mixture over the batter.
Add the remaining batter and top with the remaining streusel.
Use a knife to gently swirl the streusel into the batter for a marbled effect.
Bake the Cake:

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the Glaze:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
Serve:

Once the cake is fully cooled, drizzle the glaze over the top. Slice and enjoy!
Serving and Storage Tips
Serving: