Blueberry Cheesecake Crumb Cake
Buttery crumb cake meets creamy cheesecake and juicy blueberries.
Introduction
This dessert is the best of three worlds: a buttery crumb cake, a luscious cheesecake filling, and bursts of fresh blueberries. The mascarpone adds richness, the lemon zest brightens the flavor, and the crumb topping gives it that irresistible bakery‑style finish. Perfect for brunch, holidays, or a cozy afternoon treat, this cake looks impressive but is surprisingly simple to make.
Ingredients
Crumb Cake
3⅓ cups flour
2 tsp baking powder
¼ tsp salt
⅔ cup cold butter, cubed
Zest of 1 lemon (optional)
⅓ cup light brown sugar
⅓ cup granulated sugar
2 eggs
1 tsp vanilla extract
Blueberry Cheesecake Filling
8 oz mascarpone
8 oz cream cheese, softened
½ cup + 2 tbsp caster sugar
2 tbsp cornstarch
2 eggs
1 tsp vanilla extract
1⅔ cups blueberries
Glaze
½ cup powdered sugar
2–3 tsp milk or cream
Instructions
Prepare Pan
Preheat oven to 350°F (175°C).
Line bottom of a 9‑inch springform pan with parchment. Spray sides with nonstick spray.
Make Crumb Mixture
In a large bowl, stir flour, baking powder, salt, sugars, and lemon zest.
Cut in butter until mixture is grainy.
Add eggs and vanilla; mix until crumbly.
If too sandy, squeeze with fingers to form pea‑sized crumbs.
Form Crust
Press about ⅔ of mixture into bottom and sides of pan (about 1½ inches high).
Chill crust and remaining crumbs in fridge.
Prepare Cheesecake Filling
Beat mascarpone, cream cheese, sugar, cornstarch, and vanilla until just combined.
Add eggs and mix gently — don’t overbeat.
Assemble Cake
Pour half of cheesecake filling into chilled crust.
Scatter ⅔ cup blueberries over filling.
Spread remaining filling, then top with remaining blueberries and crumbs.
Bake
Bake 65–75 minutes, until golden and set.
Tent with foil if browning too quickly.
Glaze
Stir powdered sugar and milk until smooth.
Adjust thickness with more sugar or milk.
Drizzle over cooled cake.
Recipe Notes
Prep Time: 25 minutes
Bake Time: 70 minutes
Total Time: ~1 hour 35 minutes
Servings: 10–12
Tips for Success
Use cold butter for the crumb mixture to keep texture crisp.
Don’t overmix cheesecake filling — it should be creamy, not airy.
Chill cake before slicing for neat layers.
Fresh blueberries give the best flavor, but frozen can be used (no need to thaw).
Fun Variations
Raspberry Cheesecake Crumb Cake: Swap blueberries for raspberries.
Chocolate Drizzle: Replace glaze with melted white chocolate.
Nutty Crunch: Add chopped almonds or pecans to crumb topping.
Citrus Burst: Add orange zest to filling for brightness.
Serving Ideas
Serve with coffee or tea for a cozy afternoon.
Add a dollop of whipped cream for extra indulgence.
Slice into squares for brunch buffets.
Dust with powdered sugar for a bakery‑style finish.
Storytelling Element
Imagine cutting into this cake: the golden crumb topping gives way to creamy cheesecake layers, dotted with juicy blueberries that burst with flavor. It’s elegant enough for guests yet comforting enough for family — a true showstopper dessert.
Conclusion
This Blueberry Cheesecake Crumb Cake is a delightful fusion of textures and flavors. With its buttery crust, creamy filling, and fruity topping, it’s bound to become a favorite in your recipe collection.