Lighten the granulated sugar and softened butter in a large mixing basin by beating them together. A couple of minutes is approximately right for this. Combine the eggs and pure vanilla essence by beating them in one at a time. Keep stirring until everything is evenly incorporated.

Add the sour cream to the liquid and whisk until it is well incorporated. Stirring constantly, gradually incorporate the dry ingredients into the wet. If you want a moist coffee cake, be cautious not to overmix the batter.

Gently mix in the blueberries, either fresh or frozen, until they are dispersed throughout the batter. In the prepared baking pan, spread half of the coffee cake batter. Divide in half the streusel topping and spread it out over the batter. Proceed with the rest of the batter and streusel topping as before

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