Blueberry Cheesecake Crumb Cake

This is a Pinterest recipe that I could not pass by! Although there are a number of steps, they are well worth it! This was really good and would be great for a brunch or any summer gathering dessert! This is a perfect way to use up all of those summer picked blueberries!

INGREDIENTS FOR CRUMB CAKE
3 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, cold and cut into cubes
Grated zest from 1 lemon
1/3 cup light brown sugar
1/3 cup sugar
2 eggs
1 teaspoon vanilla

BLUEBERRY CHEESECAKE FILLING
8 oz. mascarpone cheese
8 oz. cream cheese, softened
1/2 cup plus 2 Tablespoons sugar
2 Tablespoons cornstarch
2 eggs
1 teaspoon vanilla
1 2/3 cups blueberries

GLAZE INGREDIENTS
1/2 cup powdered sugar
2-3 teaspoons milk

DIRECTIONS
Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper or spray bottom and sides well with non-stick baking spray. Set aside.
In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
Add the butter into the dry ingredients mixture and work it in with your hands or press with a fork. Work through until it’s a grainy texture.
Add eggs and vanilla mixing to combine. The mixture should be crumbly. If it’s too fine, squeeze with your fingers making pea-sized crumbs. Press about 2/3 of the mixture into the bottom and up about 1 1/2 inches of your prepared pan and set aside. Place pan and the remains crumbs in the fridge.
To make the filling mix together cream cheese, mascarpone, vanilla, sugar, and cornstarch just to combine.
Add eggs and mix again until combined not overworking it.
Pour half of the cheesecake mixture into chilled crust. Scatter about 2/3 cup of the blueberries over the filling. Spread remaining cheesecake filling over the top and spread, top with the remaining blueberries and remaining crumb mixture.
Bake 350 degrees until golden brown and a toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts to brown too much place an aluminum foil tent over the top. Remove from oven and let cool.
To make the glaze stir together powdered sugar and enough milk for your desired consistency. Drizzle over the cooled cake.

Enjoy!