A moist and tender coffee cake bursting with fresh blueberries and topped with a buttery cinnamon streusel, perfect for breakfast or brunch.

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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, combine 2 cups flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared baking dish and spread evenly.
In a small bowl, mix brown sugar, 1/3 cup flour, cinnamon, and cubed butter. Use a pastry cutter or fork to mix until crumbly.
Sprinkle the streusel topping evenly over the batter.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly before serving.