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A bite taken from a slice of blueberry cheesecake crumb cake.

Blueberry Cheesecake Crumb Cake

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Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 30 minutes
Total Time: 2 hours
Servings: 10 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!
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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
    Grated butter, brown sugar, and flour in a glass bowl, ready for mixing.
  • 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
    Blueberry cheesecake crumb cake crust prepared in a foil-lined pan.
  • 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
    Egg, sugar, sour cream, and other wet ingredients in a glass bowl with a spoon.
  • Add eggs and stir gently with a whisk (do not overmix)
  • Pour half of the cheesecake mixture over the chilled crust
    Smooth batter after mixing wet ingredients in a glass bowl with a whisk.
  • Sprinkle 2/3 cup of blueberries evenly over the filling
    Crust in a foil-lined pan, topped with blueberry filling and cheesecake batter.
  • Spread the remaining cheesecake mixture over the blueberries
  • Sprinkle the remaining blueberries on top
  • Scatter the reserved crumb mixture evenly over the top
    Crust in a foil-lined pan, topped with blueberry filling and cheesecake batter.

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
    Fully baked blueberry cheesecake crumb cake, cooling in a foil-lined pan.
  • Allow the cheesecake to cool completely before glazing
    Blueberry cheesecake crumb cake drizzled with icing, served on a wooden board.

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
    Blueberry cheesecake crumb cake plated with icing drizzle, ready to serve.
  • Drizzle the glaze over the cooled cheesecake before serving
    A close-up of a single slice of blueberry cheesecake crumb cake, showing the creamy cheesecake layer and juicy blueberries.

Nutrition

Serving: 1 Serving | Calories: 503kcal | Carbohydrates: 49g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 111mg | Sodium: 297mg | Potassium: 94mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1055IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg