Generously spray a 9-inch Springform pan with non-stick spray.
Combine all the crumb topping ingredients in a medium mixing bowl. Use a fork or pastry cutter to mix. Set aside.
In a large mixing bowl, stir together all the cake dry cake ingredients. Add egg, butter and milk. Continue mixing until mostly smooth. The batter will be thick.
Fold in blueberries.
Add the cake batter to the pan and spread evenly. Top cake batter with crumb topping.
Bake at 375 degrees for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
In a separate bowl, mix the glaze ingredients until smooth. Drizzle the glaze on top of the cake. Enjoy!
Notes
If using frozen blueberries, they are best when completely frozen. Rinse and dry those frozen blueberries completely before using.