Preheat the oven to 350°F.

Spray a 9-inch square pan liberally with nonstick cooking spray. Set aside.

Place the butter, sugar, and vanilla in a large mixing bowl. Use a hand mixer to cream the ingredients together on medium-high speed until smooth, 1-2 minutes. Add the eggs and sour cream and continue beating until the mixture is light and fluffy, about 1 minute.

Sift the flour, baking powder, baking soda, and salt into the bowl. Mix on low speed, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, thick batter forms. Fold in the blueberries.

Pour the batter into the prepared pan and smooth it into an even layer.

Place the flour, brown sugar, granulated sugar, cinnamon, and salt in a large mixing bowl and stir with a fork to combine. Drizzle the melted butter over the flour mixture, and mix until the mixture forms large crumbs. Sprinkle the crumble evenly over the cake batter.

Bake the coffee cake on middle rack of oven until the topping is golden and a toothpick inserted in the center comes out clean, 35-45 minutes.

Check to see that the coffee cake is done. Remove from oven or add time as needed.

Allow the cake to cool in the pan for 15-20 minutes before serving. To store, cover tightly with aluminum foil or plastic wrap and keep at room temperature for 1-2 days, refrigerate for up to a week, or freeze for up to 2-3 months.