• Soften 1 stick of butter on your counter (half will be used for the cake and the other half will be used for the topping).
• Preheat oven to 350 degrees.

Blueberry Coffee Cake portion:

• In a large mixing bowl, cream ¾ cup sugar with ½ stick (¼ cup) of the softened butter.
• In a separate, small bowl, beat eggs slightly. Add the milk and stir. Then add this mixture to the large mixing bowl. Stir until just combined.
• In a separate, medium mixing bowl, mix the flour, baking powder and salt. Then add this mixture to the large bowl. Stir until just combined.
• Add the blueberries to the large bowl. Gently fold into the cake batter.
• Add cake batter to your prepared (slightly greased) 2 part Bundt pan. Then set pan aside.

Buckle (Streusel Topping) portion:

• Place the remaining ½ stick (¼ cup) butter in a microwaveable safe dish. Cover with plastic wrap, but allow a little gap for venting. Microwave for about 15 seconds. Then pour melted butter into small mixing bowl.
• After adding melted butter, add remaining topping ingredients (½ cup sugar, ⅓ cup flour, 2 teaspoons cinnamon). Mix well, then carefully spoon topping over cake batter. Spread it to make sure that it covers most of the batter.

Baking and Storing:

• Bake in 350 degree preheated oven for 40-45 minutes, or until toothpick inserted in the middle comes out clean. Allow the cake to cool off for about 30 minutes before serving.
• To store, cover cake with foil. Let the cake sit on your countertop. Enjoy within three days.
• If choosing to freeze, wrap well in freezer safe food packaging. The cake can be frozen for up to two months. To defrost, allow the cake to defrost in your fridge overnight.