Blueberry Cheesecake Crumb Cake is a delightful and indulgent dessert that features layers of crumbly cake, creamy cheesecake, and sweet blueberry filling. Perfect for any special occasion or a delightful treat, this cake offers a combination of textures and flavors that are sure to impress.
Blueberry Cheesecake Crumb Cake
Why This Blueberry Cheesecake Crumb Cake Is the Best
Crumbly Topping: The cake is topped with a generous layer of golden-brown, crumbly topping that adds a delightful crunch.
Creamy Cheesecake Layer: The middle layer is a smooth and creamy cheesecake that provides a rich and indulgent texture.
Sweet Blueberry Filling: The blueberry filling adds a burst of sweetness and fruity flavor that complements the cheesecake and crumb layers perfectly.
Beautiful Presentation: The cake has distinct layers, making it visually appealing and perfect for any occasion.
Perfect for Any Occasion
Whether you’re hosting a party, celebrating a special event, or simply enjoying a sweet treat, Blueberry Cheesecake Crumb Cake is the perfect choice. The combination of crumbly topping, creamy cheesecake, and sweet blueberry filling makes it a crowd-pleaser that everyone will love.
Ingredient Notes
Flour, Baking Powder & Salt: The base of the crumb cake, ensuring structure with a light, tender texture.
Butter: Cold and cubed for a perfectly crumbly and rich cake base.
Lemon Zest (Optional): Adds a fresh, citrusy brightness to complement the blueberries.
Brown & Granulated Sugar: A mix of sweetness and slight caramel notes in the crumb cake.
Eggs & Vanilla: Provide moisture and a hint of warm flavor to bind the cake together.
Mascarpone & Cream Cheese: A creamy, luscious base for the cheesecake layer.
Caster Sugar & Cornstarch: Sweetens and thickens the cheesecake filling for a smooth texture.
Blueberries: Bursting with juicy sweetness in every bite.
Powdered Sugar & Milk: A simple glaze to drizzle over the cake for extra sweetness.
Tips for Making the Best Blueberry Cheesecake Crumb Cake
Use Fresh Blueberries: For the best flavor, use fresh blueberries for the filling.
Don’t Overmix the Batter: Mix the batter just until combined to keep the cake layers light and tender.
Bake Until Golden-Brown: Bake the cake until the crumb topping is golden-brown and a toothpick inserted into the center comes out clean.
Cool Before Slicing: Allow the cake to cool completely before slicing to ensure clean cuts and distinct layers.
Serving Suggestions
With a Cup of Coffee or Tea: Enjoy a slice of Blueberry Cheesecake Crumb Cake with a hot cup of coffee or tea for a perfect afternoon treat.
With Fresh Blueberries: Serve with fresh blueberries for a burst of flavor and color.
With a Scoop of Ice Cream: Add a scoop of vanilla or blueberry ice cream for an indulgent dessert.
With a Drizzle of Blueberry Sauce: Drizzle with blueberry sauce for extra sweetness and flavor.
With a Dollop of Whipped Cream: Serve with a dollop of whipped cream for extra richness and flavor.
A Must Try
Imagine biting into a slice of this Blueberry Cheesecake Crumb Cake—each bite offering a perfect blend of crumbly topping, creamy cheesecake, and sweet blueberry filling, all topped with a golden-brown crust. Perfect for sharing with family and friends, this cake is sure to bring joy to any occasion. So, gather your ingredients and bake this delightful treat to impress your loved ones and create sweet, memorable moments together!
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Blueberry Cheesecake Crumb Cake
Ingredients
Crumb Cake:
- 3 and 1/3 cups flour
- 2/3 cup butter-cold and cut in cubes
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 2 tsp baking powder
- ÂĽ tsp salt
- 1 tsp vanilla
- 2 eggs
- Grated zest from 1 lemon optional
Blueberry Cheesecake Filling:
- 8 oz. mascarpone
- 8 oz. cream cheese-softened
- ½ cup + 2 tbsp caster sugar
- 2 Tbsp corn starch
- 2 eggs
- 1 tsp vanilla
- 1 and 2/3 cups of blueberries
Glaze: optional
- ½ cup powdered sugar
- 2 –3 tsp milk
Instructions
- Start by preheating your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then give the bottom and sides a light coat of nonstick spray to ensure easy release later. Set it aside for now.
- In a large mixing bowl, combine the flour, baking powder, salt, brown sugar, sugar, and fragrant lemon zest. Give everything a good stir until evenly mixed—you’re already on your way to something delicious!
- Add the butter to your dry ingredients and start working it in. You can use your hands, a fork, or a mixer—whichever feels easiest for you! Keep mixing until the texture becomes grainy.
- Next, add the eggs and vanilla, stirring until everything is well combined. The mixture should be crumbly, but if it feels too sandy, just squeeze it between your fingers to form pea-sized crumbs. That’s when you know it’s just right!
- Press about two-thirds of the crumbly mixture into the bottom and up the sides of the pan, forming a crust about 1 ½ inches high. Once that’s done, pop the pan and the remaining crumbs into the fridge to chill while you prepare the filling.
- For the filling, mix the cream cheese, mascarpone, vanilla, sugar, and cornstarch until just combined—no need to overmix. Then, add the eggs and stir gently until everything is smooth. Be careful not to overdo it; you want a creamy, luscious texture!
- Pour half of the cheesecake mixture into the chilled crust, then sprinkle about â…” cup of blueberries evenly over the filling. Gently spread the remaining cheesecake mixture on top, then finish by adding the rest of the blueberries and the reserved crumbs.
- Bake at 350°F for 75 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If it starts browning too quickly, loosely tent the top with aluminum foil to prevent over-browning. Your kitchen is about to smell amazing!
- To make the glaze, simply stir together powdered sugar with milk or cream until smooth. If it turns out too thin, add a little more powdered sugar; if it’s too thick, just mix in a bit more milk. Adjust until you get the perfect drizzle-worthy consistency!
Notes
- Caster sugar is simply a finer version of granulated sugar, perfect for baking because it dissolves more easily. If you don’t have any on hand, you can make your own! Just pulse regular granulated sugar in a food processor, blender, or coffee grinder until the granules become smaller. But be careful—not too long, or you’ll end up with powdered sugar instead!
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Blueberry Cheesecake Crumb Cake