Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a bundt pan by spraying it with non-stick cooking spray.
Prepare the Cake Batter: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract, eggs, and sour cream, mixing until the batter is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Layer the Cake: Pour half of the cake batter into the prepared bundt pan. Use a spatula to spread the batter evenly and make a slight indentation along the center of the batter.
Prepare and Add the Streusel Filling: In a small bowl, mix together the melted butter, brown sugar, and cinnamon to make the streusel filling. Spread the streusel mixture evenly into the indentation of the batter layer. Sprinkle half of the blueberries over the streusel.
Add the Remaining Batter: Pour the remaining cake batter over the streusel and blueberry layer. Spread it evenly and press it down gently. Top with the remaining blueberries.
Bake: Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a cooling rack to cool completely. Once cooled, top with your choice of vanilla or cream cheese frosting or glaze.
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