This Blueberry Cheesecake Crumb Cake is a delightful symphony of flavors and textures. The buttery, crumbly base perfectly complements the rich, creamy cheesecake layer, which is generously dotted with juicy, tart blueberries. Each bite is a perfect balance of sweet and tangy, making it an irresistible treat for any occasion.
Not only is this cake a joy to eat, but it’s also a feast for the eyes. The vibrant blueberries burst with color against the creamy cheesecake, making it a stunning centerpiece for any dessert table. Whether you’re hosting a dinner party or simply enjoying a quiet evening at home, this cake is sure to impress.
Table of contents
Blueberry Cheesecake Crumb Cake Recipe
Ingredients
For the Crumb Cake:
- 3⅓ cups of 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
For the Blueberry Cheesecake Filling:
- 8 oz. mascarpone cheese
- 8 oz. softened cream cheese
- ½ cup plus 2 tbsp caster sugar
- 2 tbsp cornstarch
- 2 eggs
- 1 tsp vanilla extract
- 1⅔ cups blueberries
For the Glaze:
- ½ cup powdered sugar
- 2-3 tsp milk
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Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper, then lightly coat the bottom and sides with nonstick spray.
- Make the Crumb Cake Base: In a large bowl, combine flour, baking powder, salt, brown sugar, granulated sugar, and lemon zest. Cut in the cold butter using your hands, a fork, or a mixer until the mixture is grainy. Add eggs and vanilla, mixing until crumbly. If it feels too sandy, press it together to form pea-sized crumbs.
- Assemble the Base: Press about two-thirds of the crumb mixture into the bottom and up the sides (about 1½ inches) of the prepared pan. Refrigerate the pan and the remaining crumb mixture.
- Prepare the Cheesecake Filling: Blend cream cheese, mascarpone, vanilla, sugar, and cornstarch just enough to combine. Stir in eggs gently to avoid overmixing.
- Layer the Filling: Pour half of the cheesecake mixture over the chilled crust. Sprinkle about ⅔ cup of blueberries over it. Add the remaining cheesecake mixture and top with the rest of the blueberries and the reserved crumbs.
- Bake: Bake for about 65-75 minutes, or until golden brown and a toothpick inserted in the center comes out clean. If the cake browns too quickly, cover it loosely with aluminum foil.
- Prepare the Glaze: Mix powdered sugar with milk to achieve a smooth consistency. Adjust with more sugar or milk as needed.
- Finish and Serve: Once baked, allow the cake to cool before drizzling with the glaze. Slice and enjoy this luscious blueberry cheesecake crumb cake!
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Blueberry Cheesecake Crumb Cake FAQS
Blueberry cheesecake typically has a rich and creamy texture, with the distinct, slightly tangy flavor of cream cheese being predominant. The blueberries add a sweet and slightly tart note, which complements the richness of the cheesecake. The crust, usually made from graham crackers or cookies, provides a nice contrast with its buttery, slightly crunchy texture. Overall, it’s a harmonious blend of sweet, tart, and creamy flavors.
The setting time for cheesecake can vary depending on the recipe and the size of the cheesecake. Generally, a cheesecake should be baked until the edges are set but the center is still slightly wobbly. This usually takes about 45 minutes to 1 hour in the oven. After baking, it’s crucial to let the cheesecake cool gradually in the oven with the door slightly ajar to prevent cracks. Then, it should be chilled in the refrigerator for at least 4 hours, but preferably overnight, to fully set and develop the right texture.
The calorie content in blueberry cheesecake can vary widely based on the recipe and serving size. On average, a slice of blueberry cheesecake can contain anywhere from 300 to 500 calories or more. The calorie count can be higher if the cheesecake has a rich crust, a dense filling, or additional toppings like whipped cream. For a more accurate count, it’s best to refer to the specific recipe or nutritional information if available.
Cheesecake is not meant to rise significantly like other cakes because it doesn’t contain leavening agents like baking powder or baking soda. It’s supposed to be dense and creamy. If your cheesecake is not setting properly or is too flat, it could be due to overmixing the batter, which incorporates too much air and can cause it to fall or crack. Another reason could be underbaking; the cheesecake needs enough time in the oven for the eggs in the batter to set the structure. Lastly, ensure that all ingredients, especially the cream cheese, are at room temperature before mixing for a smooth, even texture.
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Blueberry Cheesecake Crumb Cake
Satisfy your sweet cravings with our scrumptious Blueberry Cheesecake Crumb Cake! It’s a must-try for all dessert enthusiasts! ????
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Ingredients
For the Crumb Cake:
- 3⅓ cups of 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
For the Blueberry Cheesecake Filling:
- 8 oz. mascarpone cheese
- 8 oz. softened cream cheese
- ½ cup plus 2 tbsp caster sugar
- 2 tbsp cornstarch
- 2 eggs
- 1 tsp vanilla extract
- 1⅔ cups blueberries
For the Glaze:
- ½ cup powdered sugar
- 2–3 tsp milk
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper, then lightly coat the bottom and sides with nonstick spray.
- Make the Crumb Cake Base: In a large bowl, combine flour, baking powder, salt, brown sugar, granulated sugar, and lemon zest. Cut in the cold butter using your hands, a fork, or a mixer until the mixture is grainy. Add eggs and vanilla, mixing until crumbly. If it feels too sandy, press it together to form pea-sized crumbs.
- Assemble the Base: Press about two-thirds of the crumb mixture into the bottom and up the sides (about 1½ inches) of the prepared pan. Refrigerate the pan and the remaining crumb mixture.
- Prepare the Cheesecake Filling: Blend cream cheese, mascarpone, vanilla, sugar, and cornstarch just enough to combine. Stir in eggs gently to avoid overmixing.
- Layer the Filling: Pour half of the cheesecake mixture over the chilled crust. Sprinkle about ⅔ cup of blueberries over it. Add the remaining cheesecake mixture and top with the rest of the blueberries and the reserved crumbs.
- Bake: Bake for about 65-75 minutes, or until golden brown and a toothpick inserted in the center comes out clean. If the cake browns too quickly, cover it loosely with aluminum foil.
- Prepare the Glaze: Mix powdered sugar with milk to achieve a smooth consistency. Adjust with more sugar or milk as needed.
- Finish and Serve: Once baked, allow the cake to cool before drizzling with the glaze. Slice and enjoy this luscious blueberry cheesecake crumb cake!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: Kcal: 320 kcal
Keywords: Blueberry Cheesecake Crumb Cake