Blueberry Cheesecake Crumb Cake
3 1/3 c. flour
2 t. baking powder
¼ t. salt
½ c. cold butter, cut in cubes
Grated zest from 1 lemon (optional)
1/3 c. light brown sugar
1/3 c. sugar
1 t. vanilla
Blueberry Cheesecake Filling:
8 oz. mascarpone
8 oz. cream cheese, softened
½ c. + 2 T. caster sugar
2 T. corn starch
1 t. vanilla
1 2/3 c. blueberries
½ c. powdered sugar
2-3 t. milk
Preheat the oven to 350°. Line the bottom of 9-inch 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. Using mixer or hands, mix it until it’s grainy.
Add eggs and vanilla and mix to combine. The mixture should be crumbly. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch 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, being careful not to over-mix.
Pour half of the cheesecake mixture in chilled crust. Scatter about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
Bake 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.
Make the glaze by stirring together powdered sugar and milk or cream. If it’s too thin, add powdered sugar. If it’s too thick, add more milk. Drizzle on cooled crumb cake. Refrigerate for at least 3 hours before serving. Overnight refrigeration is ideal.