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Ingredients:
1 1/2 cups frozen blueberries
4 large eggs
1/2 cup light brown sugar
1/2 cup dark brown sugar
1 cup white sugar
3 cups all-purpose flour
1 Tbs baking powder
9 ounces butter
1 cup sour cream
4 tsp ground cinnamon
2 tsp vanilla
1 tsp baking soda
1 tsp salt
Extra butter for the baking dish

Procedure:
Preheat the oven to 350 degrees and also butter one 9 x 13-inch baking dish.

Create the streusel crumb topping in a mixing bowl by combining the light brown sugar and dark brown sugar, 1 cup all-purpose flour and 4-ounces of cold, cubed butter. Use your fingers to completely incorporate the butter and then fold in the ground cinnamon and set that aside.

Next, for the cake, use an electric mixer to cream 1 stick plus 2 Tbs room-temperature butter with the white sugar and then add the 4 eggs, sour cream and vanilla and turn the machine off.

For the dry ingredients, use another mixing bowl to combine 2 cups all-purpose flour the baking powder, baking soda and salt and then turn the machine onto low and slowly add the dry ingredients to make the batter.

Next, spread half of the batter into the buttered baking dish and then top that with 2/3 of the streusel. Sprinkle on the frozen blueberries, carefully top that with the rest of the batter, sprinkle on the rest of the streusel and place the baking dish onto the center rack of the preheated oven.

It will take just about 45 minutes to bake and use a toothpick to check it for doneness.