To make the crumb topping
1-In a small bowl, whisk together flour: In a small bowl, whisk together flour and sugar, add melted butter, and stir with a fork until crumbly. Refrigerate until ready to use.

To make the cheesecake filling
2-Mix softened cream cheese with sugar, flour,: Mix softened cream cheese with sugar, flour, and vanilla. Add egg and mix just to combine, set aside. Do not overmix!

To make the bread batter
3-In a bowl, place ¾ cup granulated: In a bowl, place ¾ cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk until combined. Whisk in Greek yogurt, lemon juice, oil, and vanilla (or lemon) extract.
4-Add the dry ingredients mixture (flour, salt,: Add the dry ingredients mixture (flour, salt, and baking powder) and whisk everything together just to combine.
5-Toss the blueberries with 1-2 tablespoons of: Toss the blueberries with 1-2 tablespoons of flour. Using a rubber spatula, fold about 2/3 of the blueberries into the batter, and reserve the remaining to sprinkle on top.

To assemble the bread
6-Spread a thin layer of batter in: Spread a thin layer of batter in the prepared pan (about 1/3 of the batter), next spoon cream cheese filling over the batter and spread with the back of the spoon, but try not to go all the way to the edges of the pan. Spread the remaining bread batter over the cream cheese and scatter the remaining blueberries on top. Finally, sprinkle with streusel topping.

Bake
7-Preheat oven to 350 F degrees: Preheat oven to 350 F degrees. Grease a 9 x 5-inch loaf pan with baking spray and line with parchment paper, leaving a large overhang on the sides so you can easily lift the bread from the pan, then set aside. The pan must have an 8-cup volume; do not use a smaller pan, or it might overflow during the baking.
8-Place the pan in a preheated oven: Place the pan in a preheated oven and bake for about 60-70 minutes or until the toothpick inserted in the center comes out clean and the center has set completely. After 20-25 minutes, tent it loosely with aluminum foil to prevent the top and sides from getting too brown. Baking time will vary depending on the type of pan you use, and if using frozen blueberries, it may need 10 minutes or so extra time.
9-Cool for 10-15 minutes in the pan,: Cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely.
10-Whisk together powdered sugar, vanilla extract, and: Whisk together powdered sugar, vanilla extract, and milk or cream until smooth. Add the liquid gradually until the icing reaches a thick but pourable consistency. Drizzle over the completely cooled bread and let it set before slicing and serving.
11-Store at room temperature up to one: Store at room temperature up to one day and refrigerate for longer storage.