Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat.

Blueberry Cheesecake Crumb Cake

Crumb Cake:
  1. 3 and 1/3 cups flour
  2. 2 teaspoons baking powder
  3. ¼ teaspoon salt
  4. 2/3 cup butter-cold and cut in cubes
  5. Grated zest from 1 lemon(optional)
  6. 1/3 cup light brown sugar
  7. 1/3 cup sugar
  8. 2 eggs
  9. 1 teaspoon vanilla

Blueberry Cheesecake Filling:
  1. 8 oz. mascarpone
  2. 8 oz. cream cheese-softened
  3. ½ cup + 2 Tablespoons caster sugar
  4. 2 Tablespoons corn starch
  5. 2 eggs
  6. 1 teaspoon vanilla
  7. 1 and 2/3 cups of blueberries

  1. ½ cup powdered sugar
  2. 2–3  teaspoons milk

  • Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
  • In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
  • Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
  • Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
  • Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.