Preheat oven to 350°F. Butter a 9-inch springform pan thoroughly using softened butter on a paper towel to rub evenly into metal.
Cream butter and sugar: In a stand mixer with whisk attachment, beat 10 tablespoons butter and 3/4 cup sugar on low to medium speed until homogeneous (about 1-2 minutes).
Increase mixer speed to high and beat for 3 minutes until batter is pale and fluffy, resembling clouds.
Beat in 2 eggs and 1 teaspoon non-alcoholic vanilla essence slowly to emulsify the mixture, then increase mixing speed for 1 minute until fully incorporated.
In a small bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Alternate additions: Add half the flour mixture to the egg batter, mix to combine. Pour in 1 cup Greek yogurt, re-mix. Repeat with remaining flour and yogurt.
Gently fold in 1 1/2 cups blueberries into the batter using a spatula, handling them delicately to prevent juice release.
For the crumb topping, in a separate bowl, combine 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add 5 tablespoons cubed butter and rub into the dry ingredients with fingertips until a coarse grainy texture forms.
Spread the batter into the prepared pan and sprinkle the crumb topping evenly over the surface.
Bake for 1 hour, or until the top is golden and a toothpick inserted in the center comes out clean.