To make streusel, combine Demerara sugar, 6 tbsp cold butter (cubed), 1/2 cup blueberries, sea salt, 1 tsp orange zest, and 1 1/2 cups flour in a medium bowl.

Work the butter into the flour and sugar until a crumbly, sandy texture forms. Refrigerate while you make your cake batter.

Start cake by melting 8 tbsp butter in a large saucepan. Cook for 5-10 minutes over medium-high heat until butter becomes golden brown. Remove from heat.

Add 2 tbsp orange zest, ground cinnamon, fresh ginger, and vanilla extract to the warm brown butter, stirring to combine.

Add your white sugar and brown sugar and whisk into a smooth, runny batter. Then add your sour cream and mix until combined.

Add an egg to the mixture and whisk until cohesive. Make sure batter is cool to the touch before adding the egg. Then, mix in your olive oil.

In a large bowl, sift together 1 1/2 cups AP flour, kosher salt, baking powder, and baking soda.

Add your sifted dry ingredients and 2 cups of blueberries to your batter and fold gently until no streaks of flour remain.

Preheat oven to 400°F. Butter and line a 10” springform pan and spread your coffee cake batter in evenly.

Sprinkle your streusel topping over the cake evenly. Bake for 35 - 40 minutes until streusel is golden brown and a toothpick comes out clean.

Cool for 30 minutes and remove cake from pan. Slice and serve with whipped cream and blueberry jam.