To Make the Cinnamon Streusel Topping:

1. Warm your oven to 325°F.
2. Cut the butter into tablespoon-sized pieces and set aside.
3. Add the brown sugar, granulated sugar, all-purpose flour, fine sea salt, and cinnamon to a bowl.  Use a fork to combine.
4. Add the butter and use a pastry cutter or your fingers to combine the butter with the sugar mixture.  Break up the butter as you go.  The pieces of butter should be varying sizes; anything from a small crumb to a pea-sized piece is good.
5. Spread the streusel onto a parchment-lined baking sheet.  Place in the oven for 2-3 minutes, or until the butter and sugar mixture are just beginning to melt together.
6. Remove from the oven immediately allow to cool on the countertop for 5-10 minutes.  Then place in the refrigerator until ready to use.

To Make the Cake:

1. Preheat oven to 325°F.  An oven thermometer will help you reach the right oven temperature; our ovens are often off, and that makes a huge difference!
2. Sift all-purpose flour, baking soda, and kosher salt into a medium bowl.  Set aside.
3. Add room-temperature butter and cream cheese to the bowl of a stand mixer or a large mixing bowl.  Mix the fats together until they are completely combined and smooth.
4. Add granulated sugar and cream butter and sugar until light and fluffy.  Take your time with this step, and scrape the sides of the bowl as needed.  (Not sure what properly creamed butter and sugar should look like?  Take a look here!)
5. Add eggs, one at a time, mixing until each egg is completely incorporated.  Scrape the sides and bottom of the bowl as needed.
6. Add the pure vanilla extract and mix until completely incorporated.
7. Add half of the flour mixture and mix until just incorporated.
8. Add all of the sour cream and mix until just incorporated.
9. Add the other half of the flour mixture and mix until just incorporated.  Give the batter several turns with a stiff spatula.
10. In a small bowl, add the blueberries and two tablespoons of flour.  Stir to combine, then fold into the batter carefully, to avoid breaking the berries.
11. Prepare your bundt pan as your normally would (I use the butter/flour method, and you can see how to do that right here!). 
12. Add the batter to the pan.
13. Bake for 70-80 minutes, or until an instant-read thermometer reads 210°F-215°F.  My Goldilocks temp is 212°F.  Note: This one takes a little longer to bake because of the fresh berries, so make sure to account for that when you’re prepping!
14. Remove from the oven and place on a cooling rack, in its pan, for ten minutes.  Place a piece of parchment paper under the cooling rack!
15. After ten minutes, invert the cake onto the cooling rack.

To Make the Vanilla Simple Syrup:

1. Add the water, granulated sugar, and fine sea salt to a small saucepan.  Bring to a boil and boil just until all of the solids are dissolved.  Remove from the heat.
2. Add the vanilla extract and stir to combine.
3. Brush on the cake after inverting it onto the cooling rack.  Allow the cake to cool completely. 

To Make the Cream Cheese Glaze:

1. Add the room-temperature cream cheese to a large mixing bowl or the bowl of a stand mixer.  Mix on lowest speed until completely smooth.
2. Add the confectioner’s sugar, 1.5 tbsp of the whole milk, and vanilla extract to the bowl.  Mix with a small whisk until there are no more lumps.  If more liquid is necessary, add by the 1/2 teaspoon and stir thoroughly (and slowly) before adding any more liquid.
3. Use a spouted measuring cup, spoon, or squeeze bottle to add the glaze to the completely cooled cake.  If the cake is too warm, the glaze will just heat up and much of it will simply fall off of the cake.  Top with streusel mix, then add a little more glaze over the top if you’d like.
4. Enjoy!