Instructions

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
• In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in eggs one at a time, then stir in vanilla extract.
• Combine flour, baking powder, salt, and cinnamon in a separate bowl.
• Add the flour mixture alternately with milk to the creamed mixture, beginning and ending with flour mixture.
• Fold in sour cream, blueberries, and chopped nuts if using.
• Pour batter into the prepared pan and sprinkle quick oats on top for the topping.
• Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and allow to cool in the pan for 10 minutes before removing the sides of the springform pan.
• Let cake cool completely on a wire rack before slicing and serving.
• Serve with coffee or tea for a perfect breakfast or snack.
• Store leftovers in an airtight container at room temperature for up to 3 days.