Blueberry Cheesecake Crumb Cake

Ingredients:

Crumb Cake:

• 3 and 1/3 cups flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 2/3 cup butter-cold and cut in cubes

Grated zest from 1 lemon(optional):

• 1/3 cup light brown sugar

• 1/3 cup sugar

• 2 eggs

• 1 teaspoon vanilla

Blueberry Cheesecake Filling:

• 8 oz. mascarpone

• 8 oz. cream cheese-softened

• ½ cup + 2 Tablespoons caster sugar(Granulated sugar, superfine sugar)

• 2 Tablespoons corn starch

• 2 eggs

• 1 teaspoon vanilla

• 1 and 2/3 cups of blueberries

Glaze:

• ½ cup powdered sugar

• 2–3 teaspoons milk

Instructions:

Preheat oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper, spray the bottom and sides of the pan with nonstick cooking spray, and set aside.

In a large bowl, whisk together flour, baking powder, salt, brown sugar, sugar, and lemon zest. Add butter to dry ingredient mixture. Now you can do it by hand, press with a fork or use a whisk. Process until granulated.

Add eggs and vanilla and stir. The mixture should be crumbly. If it's too coarse, use your fingers to crush it into pea-sized crumbs.

Squeeze about 2/3 of the mixture onto the bottom and sides of the pan (about 1.5 inches high). Place pan and remaining crumbs in the refrigerator. For the filling, combine the cream cheese, mascarpone cheese, vanilla, sugar, and cornstarch. Add eggs and mix well. Don't exaggerate.

Pour half of the cheesecake mixture into the cooled base and sprinkle about 2/3 cup blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining breadcrumbs.

Bake at 350 F until golden brown and a toothpick inserted in center comes out clean, about 65-75 minutes. If it starts to brown too much, cover the top with aluminum foil. For the glaze, mix together powdered sugar and milk or cream. Add powdered sugar if too thin, milk if too thick.

8 servings