1: Preheat oven to 350°F and line a springform pan with parchment paper.
2: To make the streusel, combine 1.5 cup all-purpose flour, 0.67 cup granulated sugar, 0.67 cup brown sugar, and 0.75 cup unsalted butter in a bowl.
3: In another bowl, mix 2.25 cups blueberries with 3 tsp all-purpose flour.
4: For the cake, in a mixing bowl, combine 3 cups all-purpose flour, 1.5 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, and 0.5 tsp cinnamon.
5: In a separate bowl, cream together 9 tbsp unsalted butter and 1.5 cup granulated sugar until light and fluffy.
6: Beat in 3 large eggs, one at a time, followed by 1.5 tsp pure vanilla extract, 1.5 cup Greek yogurt, and the zest and juice of 2 lemons.
7: Gradually add the flour mixture to the wet ingredients until well combined.
8: Fold in the blueberries and pour the batter into the prepared pan.
9: Top with the prepared streusel mixture.
10: Bake for 55-65 minutes or until a toothpick comes out clean.
11: For the glaze, mix 0.5 cup cream cheese, 1.5 tbsp unsalted butter, 0.5 cup powdered sugar, and 2-6 tbsp heavy cream until smooth, adding lemon juice to taste.
12: Allow the cake to cool before drizzling with glaze.
