Preheat oven to 350º. Lightly grease 9 inch springform pan and set aside. In large bowl, beat butter with sugar until well combined. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking powder, baking soda, and salt. Using wooden spoon, stir into butter mixture alternately the flour mixture and the sour cream mixture making 3 additions of flour mixture and 2 of the sour cream mixture. Spread into prepared pan, mounding slightly. Sprinkle 1 cup of the blueberries over the top.
In small bowl, combine flour, brown sugar, and white sugar, and cinnamon. Drizzle melted butter over the top until thoroughly moistened. Set aside.
In bowl, beat cream cheese with sugar until light and fluffy, scraping down the sides of bowl. Beat in egg and lemon rind just until smooth: set aside.
Gently spread cream cheese filling over blueberries: sprinkle with remaining blueberries. Now sprinkle evenly with crumb topping. Bake in center of oven for about 1 hour and 15 minutes or until edge is set and just beginning to come away from the edge. Let cool in pan on wire rack for 30 minutes. serve warm or at room temperature.