In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.
Coffee cake batter:
Preheat oven to 350. Line a deep 9" cake pan with parchment paper and spray with non-stick spray. In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside. Using a mixer beat together butter, oil and sugar. Add in eggs one at a time until just incorporated. Beat in vanilla, sour cream, lemon juice and zest. Add in flour mixture and beat until incorporated.
Cream Cheese filling:
With an electric hand mixer, beat cream cheese, sugar, egg and lemon zest until smooth.
Assemble the coffee cake:
Spread ½ of the cake batter into the bottom of the prepared pan.
Spread cream cheese filling in the center, making sure to leave a one inch edge around the pan. Top the cream cheese with blueberries. Top with remaining cake batter. Starting at the edge of the pan, spread the batter into the center as far as it will go. It doesn't matter if it covers all the blueberries. Top with the crumb topping.Bake at 350 for 70 minutes, or until center is set and does not jiggle when moved.
While cake is baking, whisk the ingredients for the glaze together until smooth. Set the glaze aside. Cool the cake for 10 minutes on a wire rack. Turn the cake upside down onto a flat plate. Remove the parchment paper from the bottom. Place another plate on the bottom of the cake and quickly flip it over. Remove the top plate and pour glaze over the top of the cake. Allow the cake to cool for 10 minutes before serving.