Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it lightly and lining the bottom with parchment paper.

In a large mixing bowl, combine the all-purpose flour, baking powder, salt, light brown sugar, and granulated sugar. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

To the remaining crumb mixture, add eggs and vanilla extract, mixing until just combined. Press 2/3 of this mixture firmly into the bottom of the prepared springform pan to create a sturdy crust.

In another bowl, whisk together the mascarpone cheese, cream cheese, vanilla extract, caster sugar, and corn starch until smooth. Add eggs one at a time, mixing gently.

Pour half of the cheesecake filling over the crust, sprinkle blueberries, and pour the remaining cheesecake filling over it.

Crumble the reserved mixture over the top, and sprinkle more blueberries if desired.

Bake for 65-75 minutes until golden brown and a toothpick comes out clean.

Allow the cake to cool in the pan for 15 minutes, then remove the springform. Whisk together powdered sugar and milk for the glaze and drizzle over the cooled cake.

Let the cake set for 30 minutes before slicing, and serve with whipped cream or vanilla ice cream.