Blueberry Cheesecake Crumb Cake - cooking recipe

Ingredients

CRUMB CAKE
3 1/3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, cold & cut in cubes
1 lemon, zested (optional)
1/3 cup light brown sugar
1/3 cup sugar
2 eggs
1 teaspoon vanilla
BLUEBERRY CHEESECAKE FILLING
8 ounces mascarpone
8 ounces cream cheese, softened
1/2 cup caster sugar, plus 2 tablespoons
2 tablespoons cornstarch
2 eggs
1 teaspoon vanilla
1 2/3 cups blueberries
GLAZE
1/2 cup powdered sugar
2 -3 teaspoons milk

Preparation

Preheat the oven to 350\u00b0F. Line the bottom of 9\" spring form pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
Add butter to dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it's grainy.
Add eggs and vanilla, mix to combine. The mixture should be crumbly. If it's too sandy squeeze it with your fingers to make pea size crumbs.
Press about 2/3 of the mixture in the bottom and side (about 1 1/2\" height) of the pan. Place the pan and remaining crumbs in the fridge.
To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
Bake at 350\u00b0F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
To make the glaze stir together powdered sugar and milk or cream. Drizzle over top of cake. If it's too thin add powdered sugar, if it's too thick add more milk.