Get my free email updates!

Bite Into this Delectable Blueberry Cheesecake Crumb Cake

Cake lovers rejoice over this easy-to-make recipe that combines blueberry cheesecake with delicious buttery crumb cake.

Blueberry Cheesecake Crumb Cake by Foodist

There are many forms of “cake” I love in life, but two in particular: Cheesecake and crumb cake. I got sick and tired of choosing between the two so I resolved to try this recipe, which originally appeared on Oh My Goodness Chocolate Desserts, that combines a blueberry cheesecake with a delicious crumb cake crust. Yes – it is as mouthwatering as it sounds. It’s a fairly simple recipe that will take a little over an hour and fifteen minutes to make in total. Cheesecake lovers, this may just be one variation on a classic cheesecake that you’ll come back to again and again.

Blueberry Cheesecake Crumb Cake Recipe Video by Foodist

Ingredients

Crumb Cake:

  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter-cold and cut in cubes
  • Grated zest from 1 lemon(optional)
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

Blueberry Cheesecake Filling:

  • 8 oz. mascarpone
  • 8 oz. cream cheese-softened
  • ½ cup + 2 Tablespoons caster sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 and 2/3 cups of blueberries

Glaze:

  • ½ cup powdered sugar
  • 2-3  teaspoons milk

Baking Instructions

  1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
  2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
  3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
  4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea-size crumbs.
  5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
  6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and cornstarch just to combine. Add eggs and mix just to combine, do not overdo it.
  7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
  8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
  9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

Leave a comment

Your email address will not be published.