In a bowl, mix 30g low-gluten flour, 30g almond flour, and 20g icing sugar until combined.

Cut 30g butter into small pieces and rub it into the dry ingredients using your fingers until crumbly. Set aside.

Crush 70g digestive biscuits into fine crumbs using a rolling pin or food processor.

Melt 30g butter over a double boiler and mix with the crushed biscuits until evenly coated.

Press the biscuit mixture firmly into a 6-inch cake pan lined with parchment paper. Chill in the refrigerator.

Soften 250g cream cheese at room temperature and mix with 50g granulated sugar until smooth.

Add 100g yogurt and mix until fully combined.

Beat in 2 eggs, one at a time, ensuring the mixture is smooth and lump-free.

Mix in 100g heavy cream.

Gently fold in 15g cornstarch using a cutting-and-folding motion until the batter is smooth.

Pour half of the cheesecake batter over the chilled biscuit base and smooth the surface with a spatula.

Sprinkle blueberries evenly over the batter. Adjust the amount based on personal preference.

Pour the remaining cheesecake batter over the blueberries and smooth the surface.

Sprinkle the crumble topping evenly over the surface, followed by a layer of blueberries.

Preheat the oven to 170°C (340°F).

Bake the assembled cake on the middle rack for 50 minutes. Cover with foil if the top browns too quickly.

Check doneness by inserting a toothpick into the center. If it comes out clean, the cheesecake is done.

Cool the cake on a wire rack for 5-10 minutes before removing it from the pan. Let it cool completely on the rack.

Wrap the cooled cake in plastic wrap and refrigerate overnight for the best flavor and texture.