Preparation Steps

• Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and spray with baking spray.
• In a large bowl, whisk together flour, baking powder, and salt. Set aside.
• In a stand mixer bowl, cream butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
• Add eggs, milk, vegetable oil, and vanilla extract. Mix on low speed until combined, about 1 minute.
• Add dry ingredients to the wet ingredients and mix on medium speed for 30 seconds until just incorporated. Do not overmix.
• Remove bowl from mixer and gently fold in the blueberries. Set aside.
• In a separate bowl, beat cream cheese, light brown sugar, cornstarch, and vanilla extract until smooth.
• Pour half of the blueberry batter into the prepared pan, spreading evenly.
• Spread cream cheese mixture over the batter and then top with the remaining blueberry batter, smoothing the surface.
• In a bowl, combine light brown sugar, flour, and cinnamon for crumble topping.
• Add cold cubed butter and work with hands until mixture forms pea-sized crumbles.
• Evenly sprinkle crumble topping over the assembled batter.
• Bake for 65-70 minutes until toothpick inserted comes out with a few crumbs but no wet batter. Cover with foil if browning too much.
• Remove from oven and let cool for 10 minutes. Release springform pan sides.
• Allow cake to cool completely before slicing.
• Dust coffee cake with confectioners' sugar before serving.