Instructions: Preheat oven to 375. Grease and flour a 10" tube or Bundt pan.

Combine flour, baking powder, baking soda and salt in a bowl. Set aside.

In a separate bowl with an electric mixer cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.

Add flour mixture alternately with sour cream and vanilla. Mix until blended well.

Combine streusel ingredients except for the blueberries and reserve 1/2 cup.

Toss the rest of the streusel with the blueberries.

Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berry mixture and finally the remaining batter.

Sprinkle on reserved streusel topping.

Bake for 60-65 minutes or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Carefully turn the pan over onto a serving plate or cake stand and remove from pan. When completely cooled (2 hours or so) sprinkle with powdered sugar.

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