Description
Blueberry Cheesecake Crumb Cake is a rich, layered dessert that combines moist cake, creamy cheesecake filling, fresh blueberries, and a buttery crumb topping for the perfect sweet treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (or Greek yogurt)
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9-inch cake pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Alternate adding dry ingredients and sour cream until just combined.
- In a separate bowl, mix cream cheese and sugar until smooth. Add egg and vanilla, mixing just until combined. Gently fold in blueberries.
- Spread half of the cake batter into the prepared pan. Layer the cheesecake mixture over the batter. Dollop and smooth the remaining batter over the cheesecake layer.
- In a medium bowl, mix flour, brown sugar, and cinnamon. Pour in melted butter and mix with a fork until crumbly. Sprinkle evenly over the cake.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool in the pan for at least 30 minutes before serving.
Notes
- Substitute with gluten-free flour for a gluten-free version.
- Use vegan cream cheese and non-dairy yogurt for a dairy-free option.
- Reduce sugar or use alternatives like stevia for a lighter version.
- Try different berries or add lemon zest for a flavor twist.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: blueberry crumb cake, cheesecake crumb cake, blueberry dessert, fruit cake, brunch cake, layered cake