Heat oven to 350°F.
Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and cheddar until blended.
Combine the flour, baking powder and cinnamon in a bowl; gradually add to butter mixture alternately with the buttermilk, beating each addition until combined. Fold in blueberries.
Transfer batter to a greased 9-inch springform pan.
Combine the flour, sugar and cinnamon in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake for 50-55 minutes or until center is set and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 20 minutes.
Gently run a knife around edges of pan; remove sides of pan. Garnish with whipped cream.
