Go Back
–+ servings
Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake: A Dreamy Dessert Delight

This Blueberry Cheesecake Crumb Cake combines rich cheesecake with moist crumb cake for a delicious dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumb Cake
  • 2 cups All-Purpose Flour Consider gluten-free flour if needed.
  • 2 teaspoons Baking Powder Ensure it’s fresh.
  • 1 teaspoon Salt Essential for balancing sweetness.
  • 1/2 cup Cold Butter Cut into cubes, unsalted preferable.
  • 1 tablespoon Lemon Zest Optional; can substitute with orange zest.
  • 1 cup Light Brown Sugar Offers moisture and depth.
  • 1/2 cup Granulated Sugar Regular sugar can be used.
  • 2 large Eggs Use room temperature eggs.
  • 1 teaspoon Vanilla Extract Consider almond extract for a twist.
For the Blueberry Cheesecake Filling
  • 1 cup Mascarpone Cheese Cream cheese can be a substitute.
  • 8 ounces Cream Cheese Ensure it's softened.
  • 3/4 cup Caster Sugar Process granulated sugar if unavailable.
  • 2 tablespoons Corn Starch Optional if using firmer cheese.
  • 2 large Eggs Ensure they are at room temperature.
  • 1 teaspoon Vanilla Extract Do not skip this.
  • 2 cups Blueberries Fresh or frozen can be used.
For the Glaze
  • 1 cup Powdered Sugar Adjust sweetness as desired.
  • 2 tablespoons Milk Substitute with cream for richness.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Whisk
  • pastry cutter
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by lining it with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, brown sugar, and granulated sugar until well combined.
  3. Cut chilled, cubed butter into the dry mixture until it resembles coarse crumbs. Then, add eggs and vanilla extract, mixing gently.
  4. Press about two-thirds of the crumb mixture into the bottom and up the sides of your prepared springform pan.
  5. In a separate bowl, combine mascarpone cheese, cream cheese, caster sugar, corn starch, eggs, and vanilla extract, beating until smooth.
  6. Spread half of the cheesecake filling over the crust, scatter blueberries, then top with remaining filling and crumb mixture.
  7. Bake for 65-75 minutes, until the top is golden and a toothpick comes out clean. Tent with foil if it browns too quickly.
  8. Cool the cake in the pan for about an hour, then prepare a glaze with powdered sugar and milk, drizzling it over the cooled cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for better texture and mixing. Don't overmix the filling to maintain lightness.

Tried this recipe?

Let us know how it was!