Preheat the oven to 180 degrees C (350 degrees F).
Grease and line pan of a 22-centimeter springform pan with baking paper.
Make crumble topping: Combing Cake Flour (60 gram), Ground Cinnamon (1/2 teaspoon), Granulated Sugar (60 gram), Butter (30 gram) in a bowl. Use your fingertips to rub until mixture resembles breadcrumbs. Chill in the refrigerator for later use.
Beat Butter (180 gram) and Caster Sugar (150 gram) until light and fluffy with an electric mixer at medium speed. Add Large Egg (2) one at a time, beating well after each addition.
Add Vanilla Extract (2 teaspoon), Lemon (1) and Lemon Juice (1 1/2 tablespoon). Gradually add Self-Rising Flour (300 gram) and Buttermilk (185 milliliter), alternately until mixture is combined.
Spread half of the batter into prepared pan. Top with half of the Fresh Blueberries (500 gram) and crumble mix. Top with remaining batter, smoothing the top, then top with remaining blueberries and crumble.
Bake for about 1 hour 10 minutes or until a skewer inserted into the center comes out clean.
Set aside to cool in the pan for 15 minutes before lifting out onto the rack to cool.