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A round Blueberry Cheesecake Crumb Cake with a slice removed, revealing a luscious layer of blueberries inside. The cake boasts a crumbly topping and white icing drizzled over it, served on a blue plate.

Blueberry Cheesecake Crumb Cake Recipe

Learn how to make blueberry cheesecake crumb cake with a thick crumb topping and creamy center—perfect for any time you’re craving something sweet.

Course desserts
Cuisine American
Keyword Blueberry Cheesecake Crumb Cake, Blueberry cream cheese crumbs cake
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8
Author momma lew

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

  1. In a large bowl stir flour, baking powder, salt, brown sugar, sugar. Add butter to flour mixture.
  2. Stir the mixture well with a pastry blender until coarse crumbs.
  3. 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.
  4. Wrap the rest of the crumbs (about 0.5 cups) with plastic wrap and refrigerate.
  5. 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.
  6. Gently mix the cream cheese filling with a whisk.
  7. Pour half of the cheesecake mixture over the chilled crust, scatter about 2/3 cup blueberries over the top of the filling.
  8. Spread the rest of the cream cheese layer on top of the cake batter. Sprinkle blueberries on top.
  9. And leftover crumbly topping.
  10. 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.
  11. Let the cake rest to room temperature.
  12. For the glaze stir sugar and milk together. If it is too thin, add powdered sugar, if too thick, add more milk.
  13. Drizzle frosting over cooled cheesecake.

Recipe Notes

This cake can be made ahead of time. Just store the cake in the fridge for up to 3 days.