Go Back
–+ servings
Blueberry Cheesecake Crumb Cake

Irresistible Blueberry Cheesecake Crumb Cake You’ll Love

This Blueberry Cheesecake Crumb Cake offers a delightful fusion of creamy cheesecake goodness and tender crumb cake, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 2 hours
Total Time 3 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust and Topping
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt refined salt
  • 1/2 cup Unsalted Butter cold, cubed
  • 1 tablespoon Lemon Zest optional
  • 3/4 cup Light Brown Sugar can substitute with granulated sugar
  • 1/4 cup Granulated Sugar can use caster sugar for finer texture
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract preferably pure
For the Cheesecake Filling
  • 8 ounces Mascarpone Cheese can substitute with cream cheese
  • 8 ounces Cream Cheese softened, at room temperature
  • 1/2 cup Caster Sugar can use granulated sugar
  • 1 tablespoon Cornstarch
  • 2 cups Blueberries fresh or frozen
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons Milk whole milk or cream

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Pastry cutter
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with non-stick spray.
  2. In a large bowl, combine flour, baking powder, salt, brown sugar, granulated sugar, and lemon zest. Mix until blended.
  3. Cut in the cold butter until the mixture resembles coarse crumbs. Mix in the eggs and vanilla extract.
  4. Press 2/3 of the crumb mixture into the bottom and sides of the prepared pan. Refrigerate the remaining crumb.
  5. Blend mascarpone cheese, cream cheese, vanilla extract, caster sugar, and cornstarch in a separate bowl until smooth.
  6. Layer half of the cheesecake filling into the crust, add half of the blueberries, then top with remaining filling.
  7. Crumble the reserved crumb mixture on top and add a few blueberries for color.
  8. Bake for 65-75 minutes, checking for a golden top and slight jiggle in the center. Cover with foil if browning too quickly.
  9. Prepare the glaze by mixing powdered sugar with milk. Adjust consistency as needed.
  10. Cool the cake for 30 minutes, then pour glaze over the top before letting it chill completely for at least 2 hours.
  11. Carefully remove from the springform pan, slice into wedges, and serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 600IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Allow the ingredients to reach room temperature for better mixing, and make sure not to overbake the cheesecake to maintain its creamy texture.

Tried this recipe?

Let us know how it was!