Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan with parchment paper and grease the sides.

In a large mixing bowl, combine the dry ingredients: all-purpose flour, baking powder, salt, light brown sugar, granulated sugar, and lemon zest.

Cut in the cold butter until the mixture resembles coarse crumbs.

Incorporate the eggs and vanilla extract, gently stirring until just combined.

Press the crumb mixture into the bottom and sides of the springform pan.

In another bowl, beat the mascarpone cheese, cream cheese, vanilla extract, granulated sugar, and corn starch until smooth, then mix in the eggs.

Pour half of the cheesecake filling into the prepared crust, scatter blueberries on top, then layer the remaining cheesecake filling and sprinkle with the crumb mixture.

Bake for 65-75 minutes until golden brown and slightly jiggly in the center.

Once baked, cool completely and prepare the glaze by whisking powdered sugar with milk.

Drizzle the glaze over the cooled cake and chill before serving.