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PdfPreheat oven to 350F and line/grease a 9-inch springform pan (or 9x9 square pan) with parchment paper.
Whisk together flour, baking powder, salt, ginger and cinnamon.
Beat together butter and both sugars for 2 mins. Mix in eggs and vanilla. Add in flour in 2-3 batches, alternating with the ½ cup of milk until batter is smooth. Fold in half of the blueberries.
Transfer batter to pan and top with remaining blueberries.
Whisk together flour, brown sugar and cinnamon, then cut in the butter using your hands until it forms a crumbly mixture. Distribute evenly over the cake.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10-15 mins before slicing.