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–+ servings

Blueberry Cheesecake Crumb Cake

This delicious Blueberry Cheesecake Crumb Cake is a comforting dessert that combines a rich cheesecake layer with a buttery crumb topping, perfect for both special occasions and chaotic days.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the crumb topping
  • 1 cup flour Use plain or self-raising flour, depending on preference
  • 1/3 cup sugar You can adjust the amount based on sweetness preference
  • 1/2 cup butter, softened Use real butter for best results
For the cheesecake layer
  • 1 1/2 cups cream cheese, softened Use high-quality cream cheese like Philadelphia
  • 1/2 cup sugar This sugar is for the cheesecake mix
  • 1 tsp vanilla extract Add more for a stronger flavor if desired
  • 1 large egg The quality of the egg affects mixing
For the cake
  • 1 1/2 cups flour Main flour for the cake
  • 1 tsp baking powder Use fresh baking powder for best rise
  • 3/4 cup sugar Feel free to mix in some brown sugar
  • 2 cups blueberries Fresh or frozen, coat with flour to prevent sinking
  • extra flour for coating the blueberries To prevent sinking

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix 1 cup flour, 1/3 cup sugar, and softened butter until crumbly for the topping.
  3. In another bowl, combine cream cheese, 1/2 cup sugar, and vanilla until creamy, then beat in the egg.
  4. Gently fold in the blueberries coated in flour into the cheesecake mixture.
Baking
  1. In a greased pan, sprinkle half the crumb mixture, layer the cheesecake batter, and top with the remaining crumbs.
  2. Bake in the preheated oven for 45 minutes, or until golden and the cheesecake is set.
Cooling and Serving
  1. Once out of the oven, allow the cake to cool for at least 20 minutes before serving.
  2. Serve and enjoy with coffee or vanilla ice cream.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 22g

Notes

If using frozen blueberries, toss them in flour before adding to the cheesecake mix. Leftovers taste even better, as flavors meld together overnight.
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