Blueberry Cream Cheese Crumb Cake
Blueberry Cream Cheese Crumb Cake is everything you would want in a crumb cake! Bursting blueberries and a layer of sweet delicious cheesecake! This would be fabulous served at a morning brunch or for an afternoon tea. The glaze pushes this over the top and is spectacular even when warm. Like a big blueberry cheese danish! You could swap out the blueberries, too. Raspberries would also be wonderful in this crumb cake. Make this on a weekend morning and enjoy how delicious your house will smell. This cake should be stored in the fridge due to the layer of cheesecake. If it makes it long enough to have any leftovers, that is! You could also try this recipe with raspberries if you prefer! You may also love Blueberry Cream Cheese Overnight Brioche French Toast Casserole. Or Blueberry Crumb Muffins.
You may need:
Springform pan
parchment rounds
Blueberry Cream Cheese Crumb Cake
Ingredients
Crumb cake
- 3 ⅓ c. flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 11 T. butter- room temp
- ⅓ c. light brown sugar
- ⅓ c. granulated sugar
- 2 eggs
- 1 teaspoon vanilla
Blueberry Cream Cheese Filling:
- 16 ounces soft cream cheese
- ½ cup + 2 T. sugar
- 2 T. corn starch
- 2 eggs
- 1 tsp. vanilla
- 1 ⅔ cups of blueberries
Glaze:
- 1 c. powdered sugar
- 4-6 teaspoons milk
Instructions
- Preheat the oven to 350 F.
- Line the bottom of 9 inch springform pan with parchment paper.
- Spray bottom and sides with Pam.
- In a mixer, combine flour, baking powder, salt, brown sugar & sugar.
- Mix in butter and let it get crumbly.
- Add eggs and vanilla.
- Press 2/3 of the crumbly mixture in the bottom of the pan and up side a bit,
- Place in fridge to chill along with the rest of the crumbs.
Cream cheese filling
- Beat cream cheese, vanilla, sugar, corn starch.
- Add eggs and combine.
- Pour half the batter onto the crust.
- Sprinkle on 2/3c. berries.
- Pour on rest of batter.
- Top with the rest of the berries and the crumbs.
- Bake at 350 about 50-60 mins.-tent with foil in the last 10 mins if getting too brown.
Glaze
- Whisk sugar and milk.
- I drizzled on some while cake was warm and the rest once it was room temp.
- Then keep chilled!
Adapted from my friend Vera at OMGChocolateDesserts
Lynae says
Have you tried this recipe using berries that have been previously been frozen? This looks like one of those very yummy and showy desserts that easy to make.
Hugs & Cookies xoxo says
I haven’t but I think that would work fine!
rose says
Can I substitute frozen strawberries?
Hugs & Cookies xoxo says
Sounds yummy-fresh may make better.
Laura says
When you state “soft” cream cheese, do you mean block that have been left at room temp or whipped cream cheese in a tub that is soft right out of the fridge?
Hugs & Cookies xoxo says
A block left out at room temp!
Faith Waddell says
I’m so happy I found you !!
Hugs & Cookies xoxo says
yay!!!!
Paul says
Is that correct…….11 Tbsp. Butter?
Hugs & Cookies xoxo says
yes 🙂
Tiffany says
How long do you refrigerate before you cut into it?
Hugs & Cookies xoxo says
I would chill it 2 hours or more to firm up the cheesecake.
Anne Streit says
Can this be made in anything other then a springform pan. I have been cooking for 50 years but that is one thing that I have never purchased.
Hugs & Cookies xoxo says
Hmm, I am not sure how it would come out unless you cut it while still in the pan.
Jeanette Molin says
Cut parchment paper into two 2” strips and lay them in your pan perpendicular to each other about 2” apart, and extending over the side about an inch. Then place your parchment round on top. When cake is cooled you can lift it out by the strips
Hugs & Cookies xoxo says
genius!
Anne Streit says
Jeanette, thank you so much!! Gonna give it a try!!
Dale Robison says
Can this be made with frozen blueberries? If so I would imagine they should be thawed and drained.
Thanks, Dale
Hugs & Cookies xoxo says
I would probably use them while frozen. If you try it let us know.
Tommy says
What is 11 T. butter? Tsp?
Hugs & Cookies xoxo says
11 Tablespoons
Lydia says
I cooked it for 55 minutes and the middle was still watery.. any reason why that would be. I had to cook it for another 25- 30 minutes
Hugs & Cookies xoxo says
Hmmm, not sure why it would need to bake so long unless the oven temp was maybe a little off? Hope it was good in the end!
Pam says
You don’t say how long to leave in spring form pan before taking out. I like a recipe that finishes. You left us guessing. Please finish the recipe. Thank you
Hugs & Cookies xoxo says
Pam, take it out when cool. I would never take it out when warm because it can tear. Run a knife around the edges too.
Bonnie says
Do you think fresh cranberries would work, or are they too firm and bitter?
Hugs & Cookies xoxo says
Hmmm, maybe with some sugar and pre-cooked a bit?
Samantha says
Made this today and OMG it is soooo good !!!I had to stop myself from finishing it !! This will be a family favorite 🤩 can’t wait to try more recipes from you 😍