In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl, as necessary.
Reduce mixer speed to low and add eggs, one at a time, beating well after each addition.
Stir in the extracts.
In a medium bowl, whisk together both types of flour, baking powder, and salt.
Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
Stir in sour cream.
Pour half of batter into prepared pan.
Sprinkle with 1¼ cup blueberries, and top with the remaining batter, smoothing the top with a spatula.
Top with remaining ¼ cup blueberries, and sprinkle with streusel and turbinado sugar.
Bake until a toothpick, or wooden pick, inserted into the center comes out clean, 50 to 55 minutes.
Let cool in pan for 15 minutes.
Run a sharp knife around edges of cake to loosen sides.
Invert onto a plate, and then invert again onto a serving plate. Serve at once, or cover, and let cool until ready to serve.