In a medium bowl, mix the flour, baking powder, baking soda, and salt. In a small bowl, combine blueberries and flour. Set aside.
2 cups All-purpose flour, 2 teaspoon Baking powder, ¼ teaspoon Baking soda, ¼ teaspoon Salt, 1 cup Heaping cup of wild blueberries, 1 tablespoon All-purpose flour
Using a mixer, beat the sugar and butter on high speed for 2 minutes. Then, add in the eggs, vanilla, sour cream, and milk. Mix on medium speed until completely combined.
½ cup Unsalted butter, 1 ¼ cup White granulated sugar, 2 Large eggs, 2 teaspoon Pure vanilla extract, ½ cup Sour cream, 2 tablespoon Milk
Add in the dry ingredients and mix on low speed until just combined. Take off the mixer. Add in the blueberries and use a rubber spatula to gently mixed it in.
Spread the batter into the pan. Take the crumble out of the fridge and sprinkle it on top.
Bake for 55-60 minutes. Bake until a toothpick inserted comes out clean.
Let the cake sit in the hot pan for 10 minutes before transferring to a cooling rack. Let it cool completely before adding the glaze.