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Combine flour, brown sugar, salt, pecans, and butter in a medium bowl.
Using your hands, rub butter and dry ingredients together until large, moist crumbs form.
Whisk together sugar and cinnamon.
Toss blueberries with oats in a small bowl.
Preheat oven to 180ºC (350°F).
Grease 8x8" metal baking tin, line bottom with parchment paper.
Cream sugar and butter, until light and fluffy.
Beat in vanilla extract, and eggs, one at a time.
Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.
Alternate adding flour mixture and buttermilk to the butter mixture.
Pour half of cake batter into prepared pan and smooth top.
Sprinkle middle layer cinnamon sugar evenly over batter in pan.
Pour remaining batter over, smoothing the top.
Scatter half the blueberries over batter, cover with crumb topping and then the remaining blueberries.
Sprinkle crumb topping over blueberries.
Bake until top is golden brown and a cake tester inserted into the centre comes out clean, 55–65 minutes.