Blueberry Cheesecake Crumb Cake Recipes

BLUEBERRY CHEESECAKE CRUMB CAKE RECIPE

Steps:

• To make the topping: In a medium size mixing bowl, whisk together the sugars, cake flour, graham cracker crumbs, cinnamon, nutmeg and salt. Pour in the melted butter and stir with a spatula until a thick crumble forms. Allow to sit while preparing the remainder of the cake.
• To make the cheesecake layer: In a medium size mixing bowl beat together the cream cheese, sugar and vanilla extract. Add the egg and beat until smooth.
• To make the cake: Preheat oven to 325. Spray an 8-inch or 9-inch square baking dish or round springform pan with baking spray, set aside.
• In bowl of a stand mixer, mix the flour, sugar, baking soda, and salt on low. With mixing speed on low, gradually add the butter one tablespoon at a time. Continue mixing until crumbs form, about 2 minutes. Add the egg and yolk, mix, then add the lemon zest, vanilla, and buttermilk. Beat on medium-high speed until light and fluffy, about 1-2 minutes, scraping the bottom of the bowl half way through.
• Pour the batter into the prepared pan, spreading into an even layer. Pour the cheesecake layer on top, again, spreading into an even layer. Cover with blueberries, then the crumb mixture. You will have to break the crumbs into smaller pieces.
• Place in the oven and bake for 35-45 minutes or until a cake tester inserted into the center comes out clean, and the center of the cake just barely jiggles (note that baking time will vary depending on the type and size of the pan you use). Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing and serving.

BLUEBERRY CHEESECAKE CRUMB CAKE

Steps:

• 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.
• In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

BLUEBERRY CHEESECAKE CRUMB CAKE

Steps:

• Preheat the oven to 350°F. Line the bottom of 9" spring form pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
• In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
• Add butter to 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.
• Add eggs and vanilla, mix to combine. The mixture should be crumbly. If it's too sandy squeeze it with your fingers to make pea size crumbs.
• Press about 2/3 of the mixture in the bottom and side (about 1 ½" height) of the pan. Place the pan and remaining crumbs in the fridge.
• 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.
• 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.
• 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.
• To make the glaze stir together powdered sugar and milk or cream. Drizzle over top of cake. If it's too thin add powdered sugar, if it's too thick add more milk.