“Divine Blueberry Cheesecake Crumb Cake: A Heavenly Blend of Tart Berries and Creamy Indulgence!”

Get ready to tantalize your taste buds with our irresistible Blueberry Cheesecake Crumb Cake! This delightful dessert brings together the best of both worlds – a buttery crumb cake base topped with a luscious blueberry cheesecake filling. With each bite, you’ll experience a harmonious blend of tart blueberries, rich cream cheese, and sweet crumbly goodness. Perfect for any occasion, this decadent treat is sure to become a favorite among family and friends.

In our household, the aroma of freshly baked Blueberry Cheesecake Crumb Cake never fails to evoke a sense of anticipation and excitement. It all started when I stumbled upon the recipe during a late-night baking spree. Intrigued by the combination of flavors, I decided to give it a try for my husband’s birthday celebration. As he took the first bite, his eyes widened in delight, and he declared it the best dessert he had ever tasted. From that moment on, this delectable treat became a staple at our family gatherings, eliciting oohs and aahs from all who indulged in its divine flavors. Now, no special occasion is complete without a generous slice of this heavenly dessert, making cherished memories with each bite.

Why This Blueberry Cheesecake Crumb Cake Will Steal Your Heart:

Indulge in a heavenly combination of buttery crumb cake, creamy cheesecake filling, and bursts of juicy blueberries.
Perfectly balanced flavors with just the right amount of sweetness and tartness, sure to satisfy every palate.
Easy-to-follow recipe with simple ingredients, allowing you to recreate bakery-quality goodness in the comfort of your own kitchen.
Impress your guests with a stunning dessert that looks as good as it tastes, making it ideal for parties, potlucks, or any gathering.

Ingredients:

Crumb Cake:

400g flour
2 teaspoons baking powder
¼ teaspoon salt
150g butter, cold and cut into cubes
Grated zest from 1 lemon (optional)
70g light brown sugar
70g sugar
2 eggs
1 teaspoon vanilla extract

Blueberry Cheesecake Filling:

225g mascarpone cheese
225g cream cheese, softened
120g + 2 tablespoons caster sugar
2 tablespoons cornstarch
2 eggs
1 teaspoon vanilla extract
270g blueberries

Glaze:

60g powdered sugar
2–3 teaspoons milk or cream

Instructions:

Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the bottom and sides of the pan with nonstick cooking spray. Set aside.
In a large bowl, combine the flour, baking powder, salt, brown sugar, sugar, and lemon zest.
Add the cold butter to the dry ingredients and work it in until the mixture becomes grainy. It should resemble coarse crumbs.
Mix in the eggs and vanilla extract until just combined, making sure not to overmix. The mixture should be crumbly.
Press about two-thirds of the crumb mixture into the bottom and sides of the prepared pan, forming a crust about 1 ½ inches high. Place the pan and the remaining crumbs in the fridge to chill.
In another bowl, mix together the mascarpone cheese, cream cheese, vanilla extract, sugar, and cornstarch until just combined.
Add the eggs and mix until smooth, being careful not to overmix.
Pour half of the cheesecake mixture onto the chilled crust, then scatter about 2/3 cup of blueberries over the filling. Spread the remaining cheesecake mixture over the blueberries.
Top the cheesecake with the remaining blueberries and crumb mixture.
Bake for 65-75 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too much, tent it with aluminum foil.
Allow the cake to cool completely in the pan before removing the sides of the springform pan.
To make the glaze, stir together the powdered sugar and milk or cream until smooth. Adjust the consistency by adding more powdered sugar if too thin or more milk if too thick.
Drizzle the glaze over the cooled cake before serving. Enjoy!

Notes:

For best results, make sure all ingredients are at room temperature before starting.
Feel free to customize the recipe by using different berries or adding a hint of citrus zest to the cheesecake filling.
Store any leftovers in the refrigerator for up to 3 days for optimal freshness.