Preheat oven to 350 degrees F. Lightly grease the bottom of a 9" round springform pan with cooking spray. Place a parchment paper round down in the bottom of the pan, then liberally spray the bottom and sides of the pan again.

For the cake: In the bowl of a stand mixer, cream together the butter and sugar until fluffy and light, about 2 minutes. Beat in the eggs, one at a time, followed by the vanilla extract and the sour cream. Lastly, add in the dry ingredients until the cake batter comes together. Fold in the blueberries. Spread the batter into the prepared pan and smooth out the top.

For the crumb: in a medium bowl, combine the brown sugar, flour, cinnamon, and melted butter until moistened and crumbs form. Top the cake batter with the crumb topping - it will seem like a lot of crumb, but trust me, you'll want to use all of it!

Bake for 60-75 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist - not wet, crumbs. Cool completely.

Just before serving, make the glaze: in a small bowl, combine the glaze ingredients and whisk until smooth. Drizzle the glaze evenly over the top of the crumb cake.