In a medium bowl, whisk together the low-gluten flour, almond flour, and granulated sugar. Add the cold, cubed butter.

Using your fingertips, quickly rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized lumps.

Do not overwork it or let the butter melt. Place the bowl in the refrigerator to chill while you make the filling.

In a large bowl, combine the softened cream cheese and sugar. Using a silicone spatula or a hand mixer on low speed, mix until completely smooth, creamy, and no lumps remain.

Add the unsweetened yogurt and mix until fully incorporated.

Add the eggs one at a time, mixing thoroughly after each addition until the batter is homogeneous before adding the next egg. This prevents curdling.

Sift the cornstarch over the batter and pour in the whipping cream. Mix gently until everything is just combined and the batter is smooth.

For an ultra-silky texture, pass the entire cheesecake batter through a fine-mesh sieve into a clean bowl, pressing it through with the spatula.

Preheat your oven to 170°C (340°F). Line the bottom of a 7-inch or 8-inch springform pan with parchment paper.

Take the chilled crumble mixture out of the fridge. Pour about half of it into the prepared pan. Press it down firmly and evenly over the bottom to create a solid crust layer.

Pour the sieved cheesecake batter over the crumb base. Tap the pan gently on the counter to release any air bubbles.

Scatter about half of your fresh blueberries evenly over the surface of the batter.

Sprinkle the remaining crumble mixture evenly over the top, letting it fall in clumps. Do not press it down. Top with the remaining fresh blueberries.

Place the pan on the middle rack of the preheated oven. Bake at 170°C (340°F) for 40 minutes. Then, without opening the door, increase the oven temperature to 185°C (365°F) and bake for an additional 12-15 minutes. The cake is done when the crumble topping is a deep golden brown and the cheesecake filling is set around the edges but may still have a very slight, gentle jiggle in the very center.

Once completely cool, cover the pan tightly with plastic wrap and refrigerate for at least 3 hours, but ideally overnight, to allow the cheesecake to set fully and the flavors to develop.