Start by preheating your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then give the bottom and sides a light coat of nonstick spray to ensure easy release later. Set it aside for now.

In a large mixing bowl, combine the flour, baking powder, salt, brown sugar, sugar, and fragrant lemon zest. Give everything a good stir until evenly mixed—you’re already on your way to something delicious!

Add the butter to your dry ingredients and start working it in. You can use your hands, a fork, or a mixer—whichever feels easiest for you! Keep mixing until the texture becomes grainy.

Next, add the eggs and vanilla, stirring until everything is well combined. The mixture should be crumbly, but if it feels too sandy, just squeeze it between your fingers to form pea-sized crumbs. That’s when you know it’s just right!

Press about two-thirds of the crumbly mixture into the bottom and up the sides of the pan, forming a crust about 1 ½ inches high. Once that’s done, pop the pan and the remaining crumbs into the fridge to chill while you prepare the filling.

For the filling, mix the cream cheese, mascarpone, vanilla, sugar, and cornstarch until just combined—no need to overmix. Then, add the eggs and stir gently until everything is smooth. Be careful not to overdo it; you want a creamy, luscious texture!

Pour half of the cheesecake mixture into the chilled crust, then sprinkle about ⅔ cup of blueberries evenly over the filling. Gently spread the remaining cheesecake mixture on top, then finish by adding the rest of the blueberries and the reserved crumbs.

Bake at 350°F for 75 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If it starts browning too quickly, loosely tent the top with aluminum foil to prevent over-browning. Your kitchen is about to smell amazing!

To make the glaze, simply stir together powdered sugar with milk or cream until smooth. If it turns out too thin, add a little more powdered sugar; if it’s too thick, just mix in a bit more milk. Adjust until you get the perfect drizzle-worthy consistency!