Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then spray both the 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 the cold butter to the dry ingredients. You can work it with your hands, press it with a fork, or use a mixer. Continue until the mixture becomes grainy.

Add the eggs and vanilla, and mix to combine. The mixture should be crumbly. If it seems too sandy, squeeze it with your fingers to form pea-sized crumbs.

Press about 2/3 of the mixture into the bottom and sides of the pan (about 1 ½ inches high). Place the pan and the remaining crumbs in the fridge.

For the filling, mix together the cream cheese, mascarpone, vanilla, sugar, and corn starch just until combined. Add the eggs and mix again, but don't overmix.

Pour half of the cheesecake mixture into the chilled crust and scatter about 2/3 cup of blueberries over the filling. Spread the remaining cheesecake mixture on top, then scatter the remaining blueberries and crumbs over the top.

Bake at 350°F until golden brown and a toothpick inserted into the center comes out clean, about 65-75 minutes. If the top starts to brown too much, tent it with aluminum foil.

To make the glaze, stir together powdered sugar and milk or cream. If it’s too thin, add more powdered sugar; if it’s too thick, add more milk.