Preheat the oven to 325°F. Grease an 8-inch spring form pan with butter. Set aside.

In a medium-sized bowl, combine the flour, baking powder, baking soda and cinnamon. Whisk to combine and set aside.

Place the butter in a large mixing bowl along with the sugar. Use a hand or stand mixer to cream the butter and white sugar on high speed for 1 minute until fluffy. Add the egg and beat to combine. Add the vanilla and lemon zest and mix to combine again.

Add half of the flour mixture to the wet mixture and mix to just combine. Then add the Greek yogurt and milk to the batter and mix again until just combined. Finally, add the remaining 1 cup of flour and mix again until just combined. Do not overmix the batter.

Pour the cake batter into the greased spring-form pan and use a spatula to level the batter in one even layer. Sprinkle the blueberries evenly over the top of the cake and press them slightly into the cake batter.

Make the streusel topping by combining the brown sugar, flour, and butter together is a small bowl and mixing until the streusel resembles the texture of wet sand. Sprinkle this mixture evenly across the top of the blueberries.

Bake the cake in the oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once the cake is fully cooked, remove it from the oven and let it cool for 30 minutes before unmoulding and serving. Enjoy!