Go Back
–+ servings
Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake That'll Wow Your Taste Buds

A delightful Blueberry Cheesecake Crumb Cake that combines creamy cheesecake and crumb cake with juicy blueberries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 15 minutes
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumb Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups granulated sugar
  • 0.5 cups light brown sugar
  • 0.5 cups unsalted butter cold, cubed
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest optional
  • 2 large eggs
For the Cheesecake Filling
  • 8 ounces mascarpone cheese or cream cheese
  • 0.5 cups caster sugar or granulated sugar
  • 1 tablespoon corn starch
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cups blueberries fresh or frozen
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk adjust thickness to liking

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Pastry cutter

Method
 

Preparation Steps
  1. Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan.
  2. In a large bowl, combine flour, baking powder, salt, granulated sugar, brown sugar, and optional lemon zest.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Add eggs and vanilla; stir to combine, then press two-thirds into the bottom of the pan.
  5. In another bowl, mix mascarpone, caster sugar, corn starch, eggs, and vanilla until smooth.
  6. Spread half of the cheesecake filling over the crust; sprinkle with blueberries and pour remaining filling on top.
  7. Top with remaining crumb mixture evenly, then bake for 65-75 minutes until golden brown.
  8. Cool in the pan for 15 minutes, then remove and cool completely.
  9. Drizzle with glaze made from powdered sugar and milk before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 90mgIron: 1mg

Notes

Use cold butter for flaky texture and avoid overmixing cheesecake filling to prevent cracking.

Tried this recipe?

Let us know how it was!