• Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and spray with baking spray. Set aside.
• In a large bowl, whisk together flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
• Add eggs, milk, vegetable oil, and vanilla extract. Mix on low speed for about 1 minute until combined.
• Add the dry ingredients to the wet ingredients. Mix on medium speed for about 30 seconds, or until just incorporated. Do not overmix.
• Remove the bowl from the mixer and gently fold in the blueberries. Set aside.

Cream Cheese Filling

• In a separate medium bowl, use a hand mixer to mix the cream cheese, brown sugar, cornstarch, and vanilla until smooth. Set aside.

Assembly

• Pour half of the blueberry batter into the prepared springform pan, gently spreading it evenly.
• Carefully spread the cream cheese mixture over the batter in an even layer. Top with the remaining blueberry batter, smoothing the surface. Set aside.

Crumble

• In a large bowl, combine brown sugar, flour, and cinnamon.
• Add the cold butter pieces and use your hands to work the mixture into pea-sized crumbles.
• Evenly sprinkle the crumble topping over the batter.
• Bake for 65-70 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter. If the cake is starting to brown, cover it loosely with foil.
• Remove from the oven. Let the coffee cake cool for 10 minutes. Then, release the springform pan to prevent the sides from sticking.
• Allow the cake to cool completely before slicing.
• When ready to serve, dust with confectioners' sugar.