Blueberry Cheesecake Crumb Cake

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 Harvest Haven eggs 

1 teaspoon vanilla

Blueberry Cheesecake Filling: 

8 oz. mascarpone 

8 oz. cream cheese softened 

½ cup + 2 Tablespoons sugar 

2 Tablespoons corn starch 

2 Harvest Haven eggs 

1 teaspoon vanilla 

1 and 2/3 cups of thawed blueberries

Glaze: 

½ cup powdered sugar 

2–3 teaspoons milk

Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, and butter lightly.

In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.

Add butter in 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 and mix to combine. The mixture should be crumbly. If it’s to 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 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, do not overdo it.

Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread the remaining cheesecake mixture. Top with blueberries and remaining crumbs.

Bake at 350 F 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. If it’s too thin add powdered sugar, if it’s too thick add more milk.