Prep Time: 15 | Cook Time: 1 hr 15 mins | Yield: 8
You can easily make your favourites: crumb cake and blueberry cheesecake in one heavenly cake. This creamy, smooth, and decadent dessert made simple by using the same mixture for both the crumbs and topping.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Crumb Cake:
3 and 1/3 cups flour
2 teaspoons baking powder
¼ teaspoon salt
2/3 cup butter-cold and cut in cubes
Grated zest from 1 lemon(optional)
1/3 cup light brown sugar
1/3 cup sugar
2 eggs
1 teaspoon vanilla
Blueberry Cheesecake Filling:
8 oz. mascarpone
8 oz. cream cheese-softened
½ cup + 2 Tablespoons caster sugar
2 Tablespoons corn starch
2 eggs
1 teaspoon vanilla
1 and 2/3 cups of blueberries
Glaze:
½ cup powdered sugar
2–3 teaspoons milk
How to make Blueberry Cheesecake Crumb Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using a parchment paper, line the bottom of a 9-inch springform pan. Grease the bottom sides using a cooking spray. Set aside.
Step 3: Combine the flour, baking powder, salt, brown sugar, sugar, and lemon zest in a large bowl.
Step 4: Stir in the butter into the flour mixture. Work the mixture with your hands or fork or even a mixer until grainy.
Step 5: Add in the eggs and vanilla. Stir until incorporated. The consistency should be crumbly. To make pea-sized crumbs, squeeze the batter with your fingers.
Step 6: In the bottom and side of the pan, press 2/3 of the mixture to about 1 1/2-inch height.
Step 7: Then, place both the pan and the rest of the crumbs in the fridge.
To make the filling:
Step 8: Mix the cream cheese, mascarpone, vanilla, sugar, and corn starch until just combined. Add in the eggs and again mix until just incorporated. Do not overmix.
Step 9: Into the chilled crust, pour half of the cheesecake mixture, then, scatter 2/3 cup blueberries on top of the filling. And spread the rest of the cheesecake mixture over. Finish it off with some blueberries on top and sprinkle of crumbs.
Step 10: Place inside the preheated oven and bake for about 65 to 75 minutes or until a toothpick inserted in the centre of the cake comes out clean. Check the cake, if browning too much, cover with aluminium foil.
To make the glaze:
Step 11: In a bowl, stir the powdered sugar and milk or cream. Add in some powdered sugar if the consistency is too thin and more milk if too thick.
NOTE:
You can easily make caster sugar at home using a process regular granulated sugar. To make smaller granules, process the sugar in a food processor, blender, or coffee grinder. Remember to keep an eye because blending for too long will result in powdered sugar.
Ingredients
- Crumb Cake:
- 3 and 1/3 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup butter-cold and cut in cubes
- Grated zest from 1 lemon(optional)
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- Blueberry Cheesecake Filling:
- 8 oz. mascarpone
- 8 oz. cream cheese-softened
- ½ cup + 2 Tablespoons caster sugar
- 2 Tablespoons corn starch
- 2 eggs
- 1 teaspoon vanilla
- 1 and 2/3 cups of blueberries
- Glaze:
- ½ cup powdered sugar
- 2–3 teaspoons milk
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using a parchment paper, line the bottom of a 9-inch springform pan. Grease the bottom sides using a cooking spray. Set aside.
Step 3: Combine the flour, baking powder, salt, brown sugar, sugar, and lemon zest in a large bowl.
Step 4: Stir in the butter into the flour mixture. Work the mixture with your hands or fork or even a mixer until grainy.
Step 5: Add in the eggs and vanilla. Stir until incorporated. The consistency should be crumbly. To make pea-sized crumbs, squeeze the batter with your fingers.
Step 6: In the bottom and side of the pan, press 2/3 of the mixture to about 1 1/2-inch height.
Step 7: Then, place both the pan and the rest of the crumbs in the fridge.
To make the filling:
Step 8: Mix the cream cheese, mascarpone, vanilla, sugar, and corn starch until just combined. Add in the eggs and again mix until just incorporated. Do not overmix.
Step 9: Into the chilled crust, pour half of the cheesecake mixture, then, scatter 2/3 cup blueberries on top of the filling. And spread the rest of the cheesecake mixture over. Finish it off with some blueberries on top and sprinkle of crumbs.
Step 10: Place inside the preheated oven and bake for about 65 to 75 minutes or until a toothpick inserted in the centre of the cake comes out clean. Check the cake, if browning too much, cover with aluminium foil.
To make the glaze:
Step 11: In a bowl, stir the powdered sugar and milk or cream. Add in some powdered sugar if the consistency is too thin and more milk if too thick.
NOTE:
You can easily make caster sugar at home using a process regular granulated sugar. To make smaller granules, process the sugar in a food processor, blender, or coffee grinder. Remember to keep an eye because blending for too long will result in powdered sugar.
