Blueberry Cream Cheese Crumb Cake

Blueberry Cream Cheese Crumb Cake Crumb cake 3⅓ c. flour 2 tsp. baking powder ¼ tsp. salt 11 T. butter- room temp ⅓ c. light brown sugar ⅓ c. granulated sugar 2 eggs 1 teaspoon vanilla Blueberry Cream Cheese Filling: 16 ounces soft cream cheese ½ cup + 2 T. sugar 2 T. corn starch 2 eggs 1 tsp. vanilla 1⅔ cups of blueberries Glaze: 1 cup powdered sugar 4-6 teaspoons milk Preheat the oven to 350 F. Line the bottom of 9 inch Springform pan with parchment paper. Spray bottom and sides with Pam. In a mixer, combine flour, baking powder, salt, brown sugar & sugar. Mix in butter and let it get crumbly. Add eggs and vanilla. Press ⅔ of the crumbly mixture in the bottom of the pan and up side a bit. Place in fridge to chill along with the rest of the crumbs. Cream cheese filling Beat cream cheese, vanilla, sugar, corn starch. Add eggs and combine. Pour half the batter onto the crust. Sprinkle on ⅔c. berries. Pour on rest of batter. Top with the rest of the berries and the crumbs. Bake at 350 about 50-60 mins.-tent with foil in the last 10 mins if getting too brown. Glaze Whisk sugar and milk. I drizzled on some while cake was warm and the rest once it was room temp. Then keep chilled!