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Preheat oven to 350 F. Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
To make the filling: Mix the cream cheese, sugar, and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
To make the cake batter: In a bowl stir together flour, baking powder, baking soda, and salt, and set aside.
With an electric mixer cream together the butter and sugar on medium-low speed. Add egg, and egg yolk, and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle with ⅓ cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.
To make the topping: Combine sugar, flour, and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs). Sprinkle the streusel on top of the blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil.
Cool on a rack, run a thin knife around the cake and loose ring of springform pan. Store in the fridge.