Streusel Method

1. Melt the butter in a glass bowl in the microwave.
2. Do not cook it, just melt it.
3. Mix and blend through the flour, sugar, and salt.
4. Set the topping aside.

Bread Method:

1. Cream the berry sugar and eggs together until the mixture is light and fluffy.
2. You can use a stand or hand mixer, both will work. I used my handheld mixer as it’s easier to pull out and use vs. the stand mixer and less cleanup afterward.
3. When light and fluffy, add oil, vanilla extract vinegar, baking soda, and salt and
   give it a quick beat just to incorporate and blend it through.
4. In the same bowl add the sour cream and flour and still use the handheld
   mixer beat it until no dry spots are visible.
5. Fold in the blueberries with a spoon.
6. I used 2 small loaf pans and gave it a good spray on the inside cake release
   mixture although it may not have been necessary.
7. Fill the loaf pans about ½ full of batter.
8. Generously sprinkle the topping over the dough. You may think it’s way too
   much, but do not skimp.
9. Place the loaf pan in the air fryer basket and set the time for 25 minutes at
   320 degrees F.
10. After 20-25 minutes, check the bread to make sure that they are cooked fully by inserting a cake tester in the middle of the loaf.
11. If it comes out clean, they are fully cooked; if needed continue to add 2 minutes at a time and check again.
12. Repeat until it’s fully cooked. I ended up cooking it for 35 minutes.
13. For the second one, I decided to up the temperature to 350F, and for that one I only cooked for 25-30 minutes.
14. Remove them from the Air Fryer let them cool down properly before removing them from the loaf pan.