Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan for the coffee cake.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the sour cream and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
Gently fold in the fresh blueberries, being careful not to overmix.
In a small bowl, combine the brown sugar and ground cinnamon to create the streusel topping.
Pour half of the cake batter into the prepared baking pan, spreading it evenly.
Sprinkle half of the streusel topping over the batter in the pan.
Pour the remaining cake batter over the streusel layer, covering it completely.
Sprinkle the rest of the streusel topping over the top of the cake.
Bake the Blueberry Sour Cream Coffee Cake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool slightly before slicing and serving.
Enjoy a slice of warm and tender Blueberry Sour Cream Coffee Cake with your favorite beverage!
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