• Preheat the oven to 350°F. Line a 9-10″ springform pan with parchment paper (do this by pinching the parchment between the bottom and the sides of the pan) and spray with nonstick spray.

Crumb Topping

• In a medium bowl, combine the flour, brown sugar, butter, and vanilla, until crumbly. Set aside.

Cake

• In a large bowl, whisk together the sugar, butter, and oil for 2 to 3 minutes. Add the yogurt, eggs, ¼ cup of the lemon juice, 2 tablespoons of the lemon zest and vanilla, and whisk until combined.
• Add the flour, baking powder, baking soda, and salt and stir until just combined. Stir in the blueberries and set aside.

Cream Cheese Filling:

• In a small bowl, beat the cream cheese, sugar, egg, and lemon zest with an electric mixer until smooth.

Assemble and Bake

• Spread ½ of the cake batter into the bottom of the prepared pan.
• Spread the cream cheese filling in the center, leaving a ½″ border on the outside of the pan.
• Top with the remaining ½ of the cake batter and spread to cover as much of the cream cheese as possible. Sprinkle the crumb topping over top.
• Bake for 60 to 70 minutes, or until the center is set and does not jiggle when moved. (This can take up to 80 minutes, depending on your oven and pan size.) If the top is browning too quickly, you can cover with foil to prevent further browning. Remove and allow to cool in the pan for 20 minutes before removing the sides and cooling to room temperature.

Lemon Glaze

• In a small bowl, whisk together the sugar and lemon juice.
• Drizzle the glaze over the cooled cake and serve.