Instructions

1. Preheat the oven to 350°F. Line a 1 lb tube pan with parchment paper on the bottom, then grease the sides and the tube in the center with butter. Set aside.
2. In a large bowl, beat the butter and sugars together until light and fluffy. Add in the eggs and vanilla extract. Mix well.
3. In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking to combine. In another bowl combine the sour cream and the milk and mix to combine.
4. Slowly alternate folding in the flour mixture and the sour cream and milk into the wet ingredients until everything is combined and no streaks of flour remain.
5. Add the blueberries and white chocolate chips. Fold to distribute. Do not over mix.
6. To make the streusel, combine all the ingredients for the streusel in a small bowl and stir together until the mixture resembles wet sand and starts to clump together.
7. Pour the batter into the prepared pan and top with the streusel. You’ll want to squeeze the streusel into your hands, making it dense like wet sand, then sprinkle it over the batter.
8. Bake for 50 minutes to 1 hour, then allow to cool slightly before removing from the pan. Allow the cake to cool.
9. While the cake cools, make the icing. Combine all of the ingredients for the frosting in a small bowl and mix to combine. Drizzle the icing over the cooled bundt cake. Enjoy!