Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly coat it with baking spray.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar on medium speed for 2–3 minutes, until light and fluffy.

Add the eggs, milk, vegetable oil, and vanilla extract. Mix on low speed for about 1 minute, or until combined.

Add the dry ingredients to the wet mixture. Mix for about 30 seconds, just until incorporated. Avoid overmixing.

Remove the bowl from the mixer and gently fold the fresh blueberries into the batter.

To prepare the cream cheese filling, beat the softened cream cheese, brown sugar, cornstarch, and vanilla in a separate bowl until smooth and creamy.

Spread half of the blueberry batter evenly into the prepared springform pan.

Carefully spread the cream cheese filling over the batter, keeping it in an even layer.

Spoon the remaining blueberry batter over the cream cheese layer and gently smooth the surface.

For the crumble topping, combine the brown sugar, flour, and cinnamon in a bowl. Add the cold cubed butter and work it into the dry ingredients with your fingertips until pea-sized crumbs form.

Sprinkle the crumble evenly over the Blueberry Cream Cheese Coffee Cake.

Bake for 65–70 minutes, or until a toothpick inserted into the cake comes out without wet batter. A few moist crumbs are fine. If the top becomes too brown before the center is done, loosely cover it with aluminum foil.

Remove the cake from the oven and cool for 10 minutes. Carefully release the springform pan to prevent the sides from sticking.

Allow the coffee cake to cool completely before slicing.

Dust with confectioners' sugar just before serving.