• Preheat oven to 350℉. Lightly grease or spray a 13x9-inch baking pan. Set aside.

To prepare the crust:

• Pour 1 cup granulated sugar, flour, baking powder, salt and lemon zest in the bowl of a food processor. Pulse until combined. Add the butter and process until the mixture resembles coarse sand. Add the egg and process again until the dough starts to hold together but is still crumbly. NOTE: If you don’t have a food processor use a pastry blender.
• Gently press two-thirds of the dough into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes or until the crust starts to brown around the edges. Set aside to cool while preparing the filling.

To prepare the cheesecake filling:

• Using an electric mixer beat the cream cheese on medium speed until smooth and creamy. With the mixer running gradually add 1 cup of sugar and beat until fully incorporated. Add the eggs one at a time, blending just until the yolk disappears. Add the sour cream, lemon juice and vanilla. Blend until incorporated, about 30 seconds.
• Using a spatula, scrape down the sides and bottom of the bowl and stir a few times until well blended. Gently fold in 1 cup of the blueberries. Pour the mixture over the baked crust. Sprinkle the remaining 1 cup of blueberries over the top.
• Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the cheesecake layer leaving some blueberries showing through.
• Bake for 55 to 60 minutes or until the edges are light brown.
• Cool completely before slicing.