This delicious recipe for Blueberry Cheesecake Crumb Cake combines two classic desserts into one irresistible cake! It’s the perfect dessert for any occasion.
Prepare your taste buds for the sweetest treat they’ve ever experienced: Blueberry Cheesecake Crumb Cake. Combining two classic desserts into one irresistible cake, this recipe is sure to become a hit at your next family gatherings.
If you’re looking for an extra-special dessert that will show off your baking skills, you’ll love this deliciously decadent twist on traditional cheesecake.
This blueberry crumb cake is an easy recipe just like our New York Style Coffee Cake or Apple Filled Coffee Cake are the perfect finish to any meal.
The balance between the tangy sweetness of the blueberries combined with the richness of the creamy cheesecake layer makes for an amazing flavor combination. And let’s not forget about that incredibly delicious and decadent crumb topping!
Whether you serve this up for your next special occasion or just for fun during an ordinary day, you can be sure it will be enjoyed by everyone who tastes it!
With its simple process yet impressive presentation, this Blueberry Cheesecake Crumb Cake is sure to become a favorite addition to any menu – no matter what you’re celebrating!
How to Make a Blueberry Cream Cheese Crumb Cake
*Scroll to the bottom for a printable recipe card.
Crumb Cake Ingredients:
- 2 cups of all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2/3 cup cold butter
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
Blueberry Cheesecake Ingredients:
- 1 cup of mascarpone
- 1 cup cream cheese
- ½ cup + 2 tablespoons powdered sugar
- 2 tablespoons cornstarch
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup of blueberries
Glaze:
- ½ cup powdered sugar
- 2-3 teaspoons of milk
In a large bowl stir flour, baking powder, salt, brown sugar, sugar. Add butter to flour mixture.
Stir the mixture well with a pastry blender until coarse crumbs.
Wrap an 18cm springform baking pan with foil and brush with oil. Pour part of the prepared crumbs into the mold, form the bottom and sides of the pan. Send to the freezer for now.
Wrap the rest of the crumbs (about 0.5 cups) with plastic wrap and refrigerate.
For the creamy cheesecake filling, combine cream cheese, mascarpone, vanilla, sugar and corn starch in a medium bowl. Add eggs and stir, do not beat.
Gently mix the cream cheese filling with a whisk.
Pour half of the cheesecake mixture over the chilled crust, scatter about 2/3 cup blueberries over the top of the filling.
Spread the rest of the cream cheese layer on top of the cake batter. Sprinkle blueberries on top.
And leftover crumbly topping.
Bake at an oven temperature of 350 F until golden brown, for a total time of 60-70 minutes. If it starts to brown too much, cover with aluminum foil.
Let the cake rest to room temperature.
For the glaze stir sugar and milk together. If it is too thin, add powdered sugar, if too thick, add more milk. Drizzle frosting over cooled cheesecake.
See Also: Blueberry & Lemon Zest Cheesecake Bars | Find an Easy Dessert Recipe | The Best Blueberry Recipes | The Best Cheesecake Recipes
No, you can use frozen blueberries in your blueberry cheesecake crumb cake. Just make sure they are thawed and well drained before using.
This blueberry cheesecake crumb cake can be made ahead of time. Just store the cake in the fridge for up to 3 days.
*Contains affiliate links in which a small commission is received.
Blueberry Cream Cheese Crumb Cake Supplies
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Blueberry Cheesecake Crumb Cake Recipe
Ingredients
- Crumb Cake Ingredients:
- 2 cups of all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2/3 cup cold butter
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- Blueberry Cheesecake Ingredients:
- 1 cup of mascarpone
- 1 cup cream cheese
- ½ cup + 2 tablespoons powdered sugar
- 2 tablespoons cornstarch
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup of blueberries
- Glaze:
- ½ cup powdered sugar
- 2-3 teaspoons of milk
Instructions
In a large bowl stir flour, baking powder, salt, brown sugar, sugar. Add butter to flour mixture.
Stir the mixture well with a pastry blender until coarse crumbs.
Wrap an 18cm springform baking pan with foil and brush with oil. Pour part of the prepared crumbs into the mold, form the bottom and sides of the pan. Send to the freezer for now.
Wrap the rest of the crumbs (about 0.5 cups) with plastic wrap and refrigerate.
For the creamy cheesecake filling, combine cream cheese, mascarpone, vanilla, sugar and corn starch in a medium bowl. Add eggs and stir, do not beat.
Gently mix the cream cheese filling with a whisk.
Pour half of the cheesecake mixture over the chilled crust, scatter about 2/3 cup blueberries over the top of the filling.
Spread the rest of the cream cheese layer on top of the cake batter. Sprinkle blueberries on top.
And leftover crumbly topping.
Bake at an oven temperature of 350 F until golden brown, for a total time of 60-70 minutes. If it starts to brown too much, cover with aluminum foil.
Let the cake rest to room temperature.
For the glaze stir sugar and milk together. If it is too thin, add powdered sugar, if too thick, add more milk.
Drizzle frosting over cooled cheesecake.
Notes
Do I have to use fresh blueberries?
No, you can use frozen blueberries in your blueberry cheesecake crumb cake. Just make sure they are thawed and well drained before using.
Can I make the cake ahead of time?
This blueberry cheesecake crumb cake can be made ahead of time. Just store the cake in the fridge for up to 3 days.