Blueberry Crumb Cake

This cake is full of sugar, dairy, and is so unbelievable DELICIOUS! There is little that is healthy about this breakfast treat, but I turn a blind eye and happily devour piece after piece. My parents own a blueberry farm and after years of hard work my dad said no to picking this year, all he wanted was a piece of blueberry crumb cake. So, this ones for you dad...

Cake
2 3/4 cup Pamela's baking mix
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
3/4 cup butter, softened
1 cup sugar
3 eggs
1 pint sour cream
2 tsp vanilla extract
2 cups blueberries

Crumb topping
1/2 cup brown sugar
1/2 cup chopped pecans
2 Tbsp Pamela's baking mix
2 Tbsp butter, cold

Cream butter and sugar with a mixer until well blended. Add in the eggs, one at a time. Add the baking mix, baking powder, and baking soda together in a bowl. Once mixed, alternate flour mix and sour cream/vanilla mix into the butter/sugar mixture. Fold in blueberries.
In a seperate bowl, combine crumb topping ingredients, being sure to cut in butter to create a crumbley mix. Then pour half of the cake mixture into a greased bundt cake pan. Top with half of the crumb toppings. Pour remaining cake batter into the pan and top with remaining crumb toppings. The crumble with create a delicious brown sugar crust.
Bake at 350 for 60-65 minutes. Cool for 10 minutes.

I fed this to my family of gluten lovers and no one noticed that it was gluten free.