Blueberry Sour Cream Coffee Cake for 12

Instructions:

1. Preheat oven to 350°F (175°C) and thoroughly grease a 9x13 inch baking pan or a 10-inch Bundt pan.
2. In a small bowl, combine cold cubed butter, brown sugar, 1 cup flour, cinnamon, and 1/4 tsp salt. Work the butter into the mixture using fingers or a fork until it resembles coarse pebbles, then refrigerate.
3. Cream together softened butter and granulated sugar until pale and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
5. In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, and 1/2 tsp salt.
6. Alternately add the dry ingredients and the sour cream to the butter mixture, stirring until just blended.
7. Toss fresh blueberries in 1 tablespoon of flour until lightly coated to prevent sinking.
8. Gently fold the floured blueberries into the batter using a spatula.
9. Pour half of the batter into the prepared pan, sprinkle with half of the streusel, then top with the remaining batter and the remaining streusel.
10. Bake for 40–50 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 15 minutes before slicing.