Blueberry Cheesecake Crumb Cake
Indulge in the irresistible charm of a Blueberry Cheesecake Crumb Cake—a triple-layered delight that combines the best of desserts into one showstopping treat. This recipe starts with a tender, buttery cake base, followed by a luscious cream cheese layer that adds velvety richness, and finishes with a burst of vibrant blueberries topped with a golden, cinnamon-spiced crumb streusel. Perfectly balanced between sweet and tangy, this cake is a dream for cheesecake and coffee cake lovers alike. Ideal for brunch gatherings, tea-time indulgence, or a decadent dessert, this homemade crumb cake is surprisingly easy to prepare, taking just 20 minutes of prep time. Whether you're serving it plain or with a dusting of powdered sugar, this dessert masterpiece will be the talk of the table.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (cold, diced)
- 1 egg
- 0.25 cups milk
- 1 teaspoons vanilla extract
- 8 ounces cream cheese (softened)
- 0.33 cups powdered sugar
- 1 cups blueberries (fresh or frozen)
- 0.5 cups brown sugar
- 0.5 teaspoons cinnamon
- 0.75 cups all-purpose flour (for crumble topping)
- 0.25 cups unsalted butter (melted)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well.
Add the cold, diced butter into the dry ingredients and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, milk, and vanilla extract. Pour this into the dry ingredients and mix just until combined. Set aside as the bottom cake layer.
In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. This will be your cheesecake layer.
To make the streusel topping, combine brown sugar, cinnamon, and 3/4 cup of flour in a bowl. Pour in the melted butter and mix with a fork until crumbly.
Spread the cake batter into the prepared pan, pressing it down evenly.
Spread the cream cheese mixture over the cake batter, creating an even layer.
Scatter fresh or frozen blueberries evenly over the cream cheese mixture.
Sprinkle the crumb topping over the blueberries.
Bake in the preheated oven for 50 minutes, or until the crumb topping is golden and a toothpick inserted into the center (avoiding the cheesecake layer) comes out clean.
Allow the cake to cool completely in the pan before removing the springform and serving.
Optional: Dust with powdered sugar or serve with whipped cream for an additional touch.
Nutrition Facts
Calories |
4150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.1 g | 303% | |
| Saturated Fat | 142.9 g | 714% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 1938 mg | 84% | |
| Total Carbohydrate | 468.6 g | 170% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 240.9 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 489 mg | 38% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
