Blueberry Cheesecake Crumb Cake Recipe with Layers You’ll Love
Blueberry cheesecake crumb cake is the ultimate triple threat—moist cake, creamy cheesecake, and buttery crumb topping all in one irresistible bite.
If you’re searching for a dessert that delivers bakery-style flavor with easy, homemade steps, this is the recipe you’ve been waiting for.
Get ready to wow your guests or treat yourself to something truly special.
This cheesecake recipe brings together your favorite textures in one dreamy square: a soft vanilla cake base, a rich cheesecake layer swirled with juicy blueberries, and a thick, golden crumb topping that’s downright addictive.
Whether you’re baking for brunch, a holiday, or a quiet weekend treat, this cake fits the bill.
It’s simple enough for casual gatherings but elegant enough to impress—and you’ll love how easily it comes together.
This decadent blueberry cream cheese crumb cake is made with three heavenly layers: a buttery crumb crust, a rich blueberry cheesecake filling, and a sweet glaze to finish it off.
👉 Scroll to the bottom of this post for the full printable recipe card with measurements and instructions!
To get started, wrap the bottom of the springform pan in foil to help prevent leaks.
Mix flour, baking powder, salt, and both sugars, then cut in cold butter until coarse crumbs form.
Press most of the crumb mixture into a springform pan to shape the crust and sides, and freeze it while you prepare the filling.
For the creamy center, gently whisk together mascarpone, cream cheese, vanilla, sugar, cornstarch, and eggs. Don’t overmix the cheesecake layer. Mix gently to avoid incorporating too much air, which can cause cracks as it bakes.
Layer the cheesecake mixture with fresh blueberries over the chilled crust, sprinkle the reserved crumbs and more berries on top, then bake at 350°F for about an hour until golden and set.
Let the cake cool completely, then drizzle with a simple powdered sugar glaze before serving.
Either works! If using frozen, don’t thaw them—just toss them in frozen to prevent extra liquid in your batter.
Yes! The mascarpone adds richness, but if you don’t have it, replace it with an equal amount of cream cheese.
This recipe is written for a 7 inch springform pan. You can scale it up for a 9-inch pan by adjusting the ingredients proportionally and watching your bake time.
The top should be golden brown and the center slightly jiggly but not liquid. A toothpick inserted near the edge should come out clean.
Nordic Ware Springform Pan, 7 Inch, 4 Cup Capacity
Zulay Kitchen Dough Blender Top Professional – Stainless Steel Pastry Cutter, Heavy Duty Dough Cutter With Blades, Pastry Blender And Butter Cutter – Pastry Cutter For Baking (Black)
You’re going to love these blueberry-packed treats and crumb cake favorites—be sure to check out these delicious dessert ideas too!
- Fresh blueberry recipes are perfect for summer baking, bursting with juicy flavor in every bite.
- Frozen blueberry recipes make it easy to enjoy sweet berry goodness year-round—straight from your freezer to your oven.
- This NY Crumb Cake recipe brings that thick, buttery crumb topping you crave with a tender, classic base.
- A Bisquick Blueberry Crumb Cake is a quick and cozy option that feels homemade with half the effort.
- Blueberry Cream Cheese Pie combines tangy richness and sweet berries for a dreamy, decadent dessert.
Blueberry Cheesecake Crumb Cake Recipe
Ingredients
Crumb Cake
- 2 cups of all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup cold butter
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla
Blueberry Cheesecake:
- 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.
Hi , This recipe looks great but I am making it now and how much sugar is in the cheesecake mixture? I added 1/2 cup. Thanks for this great idea and can’t wait until it emerges from my oven.
Hi, Yes! 1/2 cup.