Preheat the oven to 375°
Spray a 9 inch springform pan with non-stick cooking spray and line the bottom with parchment paper.
In a large mixing bowl, combine butter and sugar until smooth and fluffy.
Whisk in the flour until combined, then whisk in the remaining ingredients except the blueberries
Once the batter has come together, carefully fold in the blueberries, trying not to burst too many of them. The batter will be very thick
In a separate bowl, combine all of the ingredients for the crumb topping, using a fork or pastry cutter until it is like wet crumbly sand in texture
Pour the blueberry batter into the greased pan, sprinkling the crumb topping evenly over the top
Bake for 40-50 minutes or until a fork poked in the center comes out clean and the topping is golden brown
Allow the cake to cool for 15-20 minutes. Meanwhile, whisk together the glaze ingredients until smooth.
Drizzle the glaze over the top of the cake. Slice and serve warm or at room temperature
