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Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake – The Ultimate Sweet Escape

Experience the bliss of Blueberry Cheesecake Crumb Cake, a delicious fusion of creamy cheesecake and buttery crumb that serves as an indulgent dessert or a delightful breakfast treat.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups All-Purpose Flour Can use gluten-free flour as a substitute
  • 2 teaspoons Baking Powder Ensure it’s fresh
  • 1/2 teaspoon Salt Kosher or table salt works well
  • 1/2 cup Cold Butter Cubed; margarine for dairy-free option
  • 1/2 cup Light Brown Sugar Dark brown sugar can be used for a richer flavor
  • 1/4 cup Granulated Sugar Can swap with stevia or coconut sugar
  • 2 large Eggs Flax eggs for vegan option
  • 1 teaspoon Vanilla Extract Pure extract recommended
For the Filling
  • 1 cup Mascarpone Cheese Additional cream cheese can be used
  • 8 ounces Cream Cheese Full-fat recommended
  • 1/2 cup Caster Sugar Blend granulated sugar if needed
  • 2 tablespoons Cornstarch Arrowroot powder is a possible replacement
  • 1 cup Fresh Blueberries Frozen blueberries are a good option as well
For the Topping
  • 1 tablespoon Lemon Zest Optional; use a microplane for fine zest
  • Remaining Crumb Mixture Sprinkle it over filling for crunch

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Pastry cutter
  • Whisk
  • microwave

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the sides.
  2. In a large bowl, combine flour, baking powder, salt, brown sugar, and granulated sugar. Cut in the cold butter until it resembles coarse crumbs. Mix in eggs and vanilla until just combined. Firmly press two-thirds into the bottom of the pan.
  3. In a separate bowl, beat together mascarpone cheese, cream cheese, caster sugar, and cornstarch until smooth. Mix in the eggs and vanilla, then fold in the blueberries gently.
  4. Pour half of the filling over the crust, sprinkle 2/3 cup blueberries, then pour the remaining filling. Scatter the reserved crumb mixture on top. Bake for 65-75 minutes until golden brown.
  5. Let the cake cool in the pan for 30 minutes. Release the sides of the springform pan. Whisk powdered sugar and milk for a glaze, drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the filling to prevent cracks. Cool overnight for best flavor and texture. Store the cake in an airtight container for up to 5 days.

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