Indulge in the delightful fusion of crumbly cake, creamy cheesecake, and bursts of juicy blueberries with this irresistible Blueberry Cheesecake Crumb Cake recipe. The perfect combination of textures and flavors, this cake is sure to become a favorite for any occasion. Follow these simple steps to create a dessert that not only looks delicious but tastes absolutely heavenly.
Ingredients: Crumb Cake:
- 3 and 1/3 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup butter, cold and cut into 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 cornstarch
- 2 eggs
- 1 teaspoon vanilla
- 1 and 2/3 cups blueberries
Glaze:
- ½ cup powdered sugar
- 2–3 teaspoons milk
Instructions:
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, and spray the bottom and sides with nonstick cooking spray. Set aside.
- In a large bowl, stir together flour, baking powder, salt, brown sugar, sugar, and lemon zest. Add cold, cubed butter to the dry ingredients. Work the mixture with hands, a fork, or a mixer until it becomes grainy.
- Add eggs and vanilla, mixing to combine. The mixture should be crumbly. If too sandy, squeeze it with your fingers to form pea-sized crumbs.
- Press about 2/3 of the mixture into the bottom and sides (about 1 ½ inch height) of the prepared pan. Place the pan and the remaining crumbs in the fridge.
- For the filling, mix together cream cheese, mascarpone, vanilla, sugar, and cornstarch until just combined. Add eggs and mix gently.
- Pour half of the cheesecake mixture onto the chilled crust and scatter about 2/3 cup of blueberries over the filling. Spread the remaining cheesecake mixture over the blueberries.
- Top with more blueberries and the remaining crumb mixture.
- Bake at 350°F until golden brown and a toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much, tent the top with aluminum foil.
- To make the glaze, stir together powdered sugar and milk or cream. Adjust consistency by adding more powdered sugar if too thin or more milk if too thick.
- Once the cake has cooled, drizzle the glaze over the top.
Conclusion: This Blueberry Cheesecake Crumb Cake is a true masterpiece, bringing together the best of textures and flavors. Delight in the layers of crumbly cake, velvety cheesecake, and the juicy burst of blueberries in every bite. Share this heavenly creation with loved ones and savor the joy it brings to any sweet occasion.
