• Preheat your oven to 350 degrees.
• Line the bottom of a 9-inch springform pan with parchment paper then grease the paper and the sides of the pan with butter or cooking spray.

Streusel

• Combine the sugar and flour in a small bowl.
• Cut in the butter with a fork or pastry blender until crumbly.
• Refrigerate until ready to sprinkle on top of the cake.

Cream Cheese Filling

• In the bowl of an electric mixer, beat cream cheese and granulated sugar until smooth about 1 minute.
• Add vanilla extract and egg. Beat for another minute. Set aside.

Cake

• Sift the flour, baking soda, baking powder, and salt together.
• In the bowl on an electric mixer cream butter and sugar until light and fluffy.
• Add eggs and mix until very light in color and fluffy 2 to 3 minutes.
• Add vanilla and yogurt and continue beating until very creamy about another minute.
• Turn the mixer to low and add the flour. Do not overmix.
• Pour the cake batter to the springform pan.
• Spread the cream cheese mixture gently over the top.
• Spread the blueberries over the cream cheese.
• Sprinkle the streusel mixture over the berries.
• Place the springlform pan on a baking sheet (to catch any leaks) in the middle of the oven.
• Bake at 350 degrees F for 50 to 60 minutes or until wooden pick inserted in the center comes out clean or with dry crumbs.
• Allow cake to cool on the counter top 45 to 50 minutes before releasing the springform pan.
• Store in the refrigerator 4 to 5 days.