Preheat your oven to 350°F. Line a 9-inch springform pan with parchment paper and spray it with baking spray. Set aside. In a large bowl, whisk together the flour, baking powder, and salt. Set this 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 to 3 minutes. Add the eggs, milk, vegetable oil, and vanilla extract, mixing on low speed for about 1 minute until combined. Gradually add the dry ingredients to the wet ingredients and mix on medium speed for about 30 seconds, or until just incorporated—be careful not to overmix. Remove the bowl from the mixer and gently fold in the blueberries. Set aside.

For the cream cheese filling, in a separate medium bowl, use a hand mixer to blend the cream cheese, brown sugar, cornstarch, and vanilla until smooth. Set aside.

To assemble, pour half of the blueberry batter into the prepared springform pan and spread it evenly. Carefully spread the cream cheese mixture over the batter in an even layer. Top with the remaining blueberry batter and smooth the surface. Set aside.

For the crumble topping, combine the brown sugar, flour, and cinnamon in a large bowl. Add the cold butter cubes and use your hands to work the mixture into pea-sized crumbles. Evenly sprinkle the crumble over the top of the batter.

Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the cake begins to brown too much, loosely cover it with foil. Remove from the oven and let the coffee cake cool for 10 minutes before releasing the springform pan to prevent sticking. Allow the cake to cool completely before slicing. When ready to serve, dust with confectioners’ sugar.