Preheat your oven: Set the oven to 350°F (175°C) and grease an 8-inch square baking dish.
Prepare the cream cheese layer: In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Make the cake batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine the dry ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
Assemble your cake: Pour half of the batter into the prepared baking dish, spreading it evenly. Next, spoon the cream cheese mixture on top and then layer the remaining cake batter over it.
Prepare the crumb topping: In a separate bowl, combine flour, brown sugar, melted butter, and cinnamon until crumbly. Spread the crumb mixture over the top of the cake batter.
Bake: Place in the preheated oven and bake for 35-40 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Cool and serve: Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
