1. Preheat the oven to 180C/350F and line a large cake tin with greaseproof paper.

Blueberry streusel

1. For the blueberry streusel, place the blueberries, sugar and lemon juice into a small saucepan on medium heat, cooking until thickened and a line is held in the center of your mixture, approximately 15 minutes. Set aside to cool.
2. Toss in the butter and flour and stir slowly until the mixture resembles rough breadcrumbs. Set aside.

Blueberry cake

1. Place the sugar, flour and baking powder into a bowl.
2. Add the butter and beat on low until the mixture has a wet sand appearance and no butter portions remain that are larger than a pea (the smaller the better), approximately 2 minutes.
3. Pour the milk, vanilla extract and Greek yogurt into a small jug and stir together until smooth, pour into the dry ingredients and combine on low until no dry portions remain in the bowl.
4. Scrape down the sides of the bowl and add in one egg and beat on low until it is fully combined, approximately 40 seconds.
5. Repeat with the remaining egg and beat until combined.
6. Toss in the blueberries and stir together.
7. Spoon half the batter into your cake tin and spread out to ensure the batter covers the entire base of your tin.
8. Toss the blueberry streusel over the batter evenly.
9. Spoon the remaining blueberry cake mixture on top of the streusel evenly.
10. Place in the oven and bake for 30 minutes or until golden and a skewer comes out clean.
11. Set aside to cool completely.

Frosting

1. Place the butter into a bowl and whip until pale, approximately 3 minutes.
2. Toss in the sugar and whip until it's well combined and smooth, at least 1 minute.
3. Add the cream cheese and whip a further 30 seconds before adding in the vanilla extract and combine.
4. Spoon on the top of your cake and smear evenly over the entire top.
5. Slice and serve.
6. Dig in!