Blueberry Cheesecake Cake crumbs is a scrumptious mixture of two tantalizing cakes: Cake crumbs and blueberry cheesecake. With a easy and smooth dessert recipe you may get  desserts packed in one super deal with. Creamy and delicate cheesecake is full of blueberries!  The crust and topping are made of the same combination, because of this a lot much less work and grimy plates, too.


However, this isn't always the primary time for me to feature cheesecake filling crumb cakes. it's like a good combination!!! Creamy filling stuck inside a moist cake with crisp streusel crumbs on pinnacle is irresistible!

Maybe you've got visible or even tried my Strawberry cheesecake espresso Cake, raspberry Cream Cheese espresso Cake or smooth Cinnamon coffee Cake recipe.

However, this time I overloaded my crumb cakes with filling and making a totally generous layer of filling cheesecake. surely, there are extra fills than crust and toppings on this cake. however, the blueberry cheesecake Crumb This Cake turns out outstanding. Very tasty and really flavorful!!!

Additionally, I upload loads of blueberries. Blueberries run thoroughly with cheesecake. Blueberry cheesecake is my preferred flavor blend. i've used it inside the Sopapilla Blueberry Cheesecake Bar and the White Chocolate Blueberry Lasagna and French toast Muffin, as an instance.


Crumb Cake:

  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2/3 cup butter-cold and cut in cubes
  • Grated zest from 1 lemon(optional)
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

Blueberry Cheesecake Filling:

  • 8 oz. mascarpone
  • 8 oz. cream cheese-softened
  • ½ cup + 2 Tablespoons caster sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 and 2/3 cups of blueberries


  • ½ cup powdered sugar
  • 2–3  teaspoons milk


  1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
  2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
  3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
  4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
  5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
  6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
  7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
  8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
  9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

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