Preheat oven to 350 degrees F

Spray baking pan with cooking spray - can use 9 inch springform pan or 13x9 baking dish

In a large bowl, cream butter until light and fluffy

Add sour cream, vanilla extract and eggs, cream until well combined

Add zest and juice, mix well

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt

Gradually add dry ingredients to wet ingredients, reserve 1-2 teaspoons of dry ingredients

In a small bowl, add blueberries and reserved flour mixture and toss to coat. This will help prevent the blueberries from sinking to the bottom while cooking

Gently fold blueberries into mixture, being careful not to break the berries

Spread evenly into prepared pan

Crumb Topping:

In a medium bowl, whisk together sugar, flour and cinnamon

Cut in butter with fork until topping is crumbly

Sprinkle over coffee cake

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean

Remove from oven on to cooling rack

If using springform pan, remove from pan onto platter

Glaze:

In a small bowl, whisk together ingredients for glaze until smooth and thin

Drizzle over warm coffee cake

Serve warm or room temperature

Store leftovers in airtight container