Do you need that one special cake that works for any occasion? This Blueberry Cheesecake crumbs cake combines everything you love about cheesecake, crumbs, and coffee cake in one delicious bite.

A creamy filling made with mascarpone and cream cheese bakes between layers of buttery, golden crumb crust. Juicy blueberries add just the right amount of sweetness, while a light glaze finishes it off beautifully.

Whether you’re enjoying blueberry season, making a birthday dessert, or just wanting something special with your coffee, this cake fits the bill. And it is a true showstopper, no matter the occasion!

What You Need to Make This Recipe

For best results, use cold butter for the crust and room-temperature ingredients for the cheesecake filling. Prepping everything ahead of time makes the process smooth and easy.

Base Layer

flour
baking powder
salt
cold butter
light brown sugar
sugar (No sugar? No problem—try these substitutes)
vanilla

Blueberry Cheesecake Filling

mascarpone at room temperature
cream cheese at room temperature
powdered sugar
cornstarch
eggs (No eggs in the fridge? Try these replacements)
vanilla
blueberries

Glaze

powdered sugar (Need a powdered sugar alternative? Try these quick swaps)
milk

Blueberry cheesecake crumb cake sliced and served on a blue plate.

How to Change It Up

Switch out the blueberries for raspberries, blackberries, or even sliced peaches for a fresh twist. Of course, you can mix any of those berries together as needed or desired.

If you want to freshen it up try adding little lemon zest in the crust or filling. This adds a bright citrusy touch, especially when using blueberries or raspberries.

Cheesecake Recipes You Should Try

We love a good cheesecake! Try this brownie-bottom cheesecake or the carrot cake cheesecake. Both are double-deckers with two tasty layers.

If you have an instant pot you can totally bake in it! Did you know that? You can make an easy, simple cheesecake or try a little fancier version with this crème brûlée version!

How to Store Leftovers

Leftovers can be kept covered in the refrigerator for up to five days. For the best texture, let slices sit at room temperature for a few minutes before serving.

Blueberry Cheesecake Crumb Cake

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Prep Time: 20

Cook Time: 1 10

Chill Time: 30

Total Time: 2

Servings: Slices

Calories: 503kcal

A rich and creamy blueberry cheesecake with a buttery crumb crust and topping, finished with a sweet glaze for the perfect dessert!

Print Recipe

Ingredients

For the crumb crust & topping:

2 cups flour
1 tsp baking powder
1/4 tsp salt
2/3 cup cold butter
1/4 cup light brown sugar
1/4 cup sugar
1 tsp vanilla

For the blueberry cheesecake filling:

1 cup mascarpone cheese
1 cup cream cheese
1/2 cup powdered sugar
2 tbsp powdered sugar
2 tbsp cornstarch
2 eggs
1 tsp vanilla
1 cup blueberries

For the glaze:

1/2 cup powdered sugar
2-3 tsp milk

Instructions

For the crumb crust & topping:

Mix flour, baking powder, salt, brown sugar, and sugar in a large bowl
Add cold butter and mix until the texture becomes granular
Wrap the bottom of an 18cm (7-inch) springform pan with foil and lightly brush with oil
Pour most of the crumb mixture into the pan, pressing to form the bottom and sides
Place the pan in the freezer to chill
Wrap the remaining ½ cup of crumbs in cling film and refrigerate

For the cheesecake filling:

Combine cream cheese, mascarpone, vanilla, powdered sugar, and cornstarch in a large bowl
Add eggs and stir gently with a whisk (do not overmix)
Pour half of the cheesecake mixture over the chilled crust
Sprinkle 2/3 cup of blueberries evenly over the filling
Spread the remaining cheesecake mixture over the blueberries
Sprinkle the remaining blueberries on top
Scatter the reserved crumb mixture evenly over the top

Baking & Finishing:

Preheat the oven to 350°F (175°C)
Bake for 60-70 minutes until golden brown
If the top browns too quickly, cover it loosely with aluminum foil
Allow the cheesecake to cool completely before glazing

For the glaze:

Mix powdered sugar and milk in a small bowl until smooth
Adjust consistency by adding more powdered sugar if too thin or more milk if too thick
Drizzle the glaze over the cooled cheesecake before serving