• Preheat oven to 375 degrees. Spray a 9-inch springform pan with non-stick spray. Set aside.

For the crumb topping

• In a medium bowl, combine the crumb topping ingredients with a fork or pastry cutter until they are blended. Set aside. I like to place the crumb topping mixture in the refrigerator so that the butter remains cold. Sometimes, the butter in a streusel topping can melt in the oven if the butter isn't cold enough.

To make the cake

• In a medium bowl, combine the dry ingredients: flour, salt, baking powder; whisk and set aside.
• In the bowl of a stand mixer (or use a an electric hand mixer cream the butter and sugar together. Then add the milk and egg.
• Save about 1 tablespoon of the dry ingredients to toss the blueberries in. Coating the fruit lightly with flour will help the blueberries from sinking in your cake.
• Gradually add the dry ingredients to the butter and sugar mixture. Fold in, by hand, the blueberries.
• Spread the cake batter into the prepared pan and top evenly with the crumb topping. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
• Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the springform pan. Allow cake to cool before glazing.

To make the glaze

• In a small bowl, combine all of the glaze ingredients and whisk until smooth. You can make this glaze as thin or as thick as you want by adding either more powdered sugar (this will thicken the glaze) or adding a bit more milk which will thin out the glaze.

  Drizzle the glaze over the cooled cake and serve. Store any leftover cake in an airtight container for up to three days. You can freeze the unglazed cake. Thaw before glazing.