Blueberry Cheesecake Crumb Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. Make the Crust: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Add the butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs. Add the egg and mix until the dough just comes together. Press the dough into the prepared pan and bake for 15-20 minutes, or until golden brown.

3. Make the Cheesecake Filling: In a medium bowl, beat together the cream cheese and granulated sugar until smooth. Beat in the egg and vanilla extract. Pour the cheesecake filling over the cooled crust.

4. Make the Blueberry Topping: In a small bowl, combine the blueberries, granulated sugar, cornstarch, and cinnamon. Spread the blueberry topping over the cheesecake filling.

5. Make the Crumb Topping: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Add the butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs. Sprinkle the crumb topping over the blueberry topping.

6. Bake for 35-40 minutes, or until the crumb topping is golden brown and the blueberries are bubbling. Let cool completely before slicing and serving.