• Preheat the oven to 350 F. Grease a 9x13 inch baking dish with nonstick spray.

Make the Cake

• In a large bowl, combine the flour, baking powder and salt.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer on high speed, cream the butter and granulated sugar until fluffy, 2 to 3 minutes. Add the eggs, milk, oil and vanilla. Mix on low for about 1 minute. Add the flour mixture to the butter mixture and mix on medium for 30 seconds, or until the ingredients are just incorporated. Remove the bowl from the mixer and fold in the blueberries.
• Spread the batter in the prepared baking dish.

For the Crumble

• Using a food processor or in a medium bowl using a fork or your hands, combine the brown sugar, flour, cinnamon and cold butter chunks, breaking the butter into pieces no larger than a pea. Spread the crumble over the batter.
• Bake for 55 to 60 minutes. If the top starts to brown, cover the coffee cake with foil. The cake is done when a toothpick inserted into the center comes out with a few crumbles but no wet batter clinging to it. Everyone's oven is different so make sure the cake is done before removing.

For the Glaze

• Place the confectioners' sugar in a medium bowl and whisk in a few drops of milk at a time until it reaches drizzling consistency.
• Drizzle the glaze over the warm cake and serve.