Preheat oven to 350 F. Grease and line an 8 inch round springform pan with parchment paper.

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, combine sugar and butter. Add the eggs, stirring to combine. Sift the flour, baking powder, and salt into the mixture, beating to combine.

Scrape the batter into the bottom of the pan. Smooth the top of the batter.

In a small bowl combine the streusel ingredients. Use your fingertips to rub the butter into the flour and sugar until coarse crumbs begin to form.

Place the blueberries on top of the batter, then top with streusel. Place cake in the oven, on the middle rack.

Bake 45 minutes until the top is golden brown, the filling bubbles around the edges, and the center of the cake is set.

This sweet cake is perfect for a weekend brunch. Any leftovers will keep, wrapped tightly or stored in an airtight container for several days, allowing you to enjoy the fruits of your hard labor on a weekday morning, too.

Let cool in the pan on a wire rack. Run a sharp knife around the edge of the pan, and remove the cake from the pan.