Oven Preparation: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper.

Cream Cheese Layer: In a mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Mix at medium-low speed until creamy. Add the egg white and continue to blend at low speed until just combined. Set aside.

Cake Base: Sift together the flour, baking powder, baking soda, and salt into a bowl. In a separate bowl, cream together the softened butter and granulated sugar using an electric mixer at medium-low speed. Incorporate the whole egg, egg yolk, and vanilla extract. Gradually add the sifted dry ingredients and sour cream to the wet mixture, ensuring even blending. Pour this batter into the prepared springform pan, spreading it evenly. Scatter 1/3 cup of blueberries over this layer. Carefully spread the cream cheese mixture on top, followed by an even distribution of the remaining blueberries.

Streusel Topping: Combine granulated sugar, flour, and chilled, diced butter in a bowl. Work the mixture with a fork or pastry blender until it achieves a crumbly consistency, forming pea-sized crumbs. Sprinkle this streusel evenly over the blueberries on the cream cheese layer.

Baking: Place the springform pan in the preheated oven. Bake for approximately 40-45 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. If necessary, cover the top with aluminum foil to prevent excessive browning.

Cooling: After baking, remove the cake from the oven and allow it to cool on a wire rack. Before attempting to remove the cake from the springform pan, run a thin knife along the edge of the cake to separate it from the pan without causing breakage.

Storage: For optimal freshness, store the cake in a refrigerated environment within an airtight container.