Oh my goodness, let me tell you about my blueberry cheesecake crumb cake! This delightful dessert is like a cozy hug on a plate, combining the richness of cheesecake with the sweetness of fresh blueberries, all topped with a buttery crumb that just melts in your mouth. I remember the first time I made it; the kitchen filled with that heavenly aroma of baked goodness, and I just knew I had to share it! The layers are simple yet magical—each bite is a burst of flavor that dances on your tongue. Trust me, whether it’s for a casual family dinner or a fancy get-together, this cake will steal the show. You’re going to love how easy it is to whip up, and the flavors? Wow, they’re just irresistibly delicious!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 cups all-purpose flour: This is the base of the cake, giving it structure and a lovely crumb.
- 1/2 cup granulated sugar: Sweetens the cake and enhances the flavors of the blueberries.
- 1/2 cup unsalted butter, softened: Adds richness and moisture, making the crumb topping buttery and delicious.
- 1 cup blueberries: Fresh or frozen, these little gems provide bursts of juicy flavor throughout the cake.
- 8 oz cream cheese, softened: The star of the cheesecake layer, it brings creaminess and a tangy flavor that balances the sweetness.
- 1/4 cup powdered sugar: Sweetens the cream cheese filling without making it gritty, creating a smooth texture.
- 1 egg: Helps bind the cream cheese layer, giving it a lovely structure when baked.
- 1 tsp vanilla extract: A splash of this adds warmth and depth, enhancing all the other flavors.
- 1/2 tsp baking powder: This little booster helps the cake rise, ensuring it’s light and fluffy.
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This is super important because you want your cake to bake evenly.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1/2 cup of softened unsalted butter. Use a fork or your fingers to mix everything together until it resembles a crumbly texture. It should feel like sand between your fingers!
- Now, take half of that crumb mixture and press it firmly into the bottom of a greased baking dish. This forms the base of your cake, so make sure it’s nice and compact.
- In another bowl, beat together 8 oz of softened cream cheese, 1/4 cup of powdered sugar, 1 egg, and 1 teaspoon of vanilla extract until everything is smooth and creamy. You want it to be fluffy and inviting—trust me, this layer is what dreams are made of!
- Spread that luscious cream cheese mixture evenly over the crust you just made.
- Next, sprinkle 1 cup of blueberries over the cream cheese layer. Feel free to scatter them generously; they add such a lovely burst of flavor!
- Finally, take the remaining crumb mixture and sprinkle it on top of the blueberries. This will create that delicious, crunchy topping.
- Bake your cake in the preheated oven for 30-35 minutes, or until it’s golden brown and a toothpick inserted in the center comes out clean. You’ll know it’s ready when your kitchen smells like a bakery!
- Once baked, let it cool in the pan for a bit before slicing into squares and serving. Enjoy every crumb!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for any skill level!
- Deliciously combines creamy cheesecake and juicy blueberries.
- Buttery crumb topping adds a delightful crunch.
- Versatile—great for breakfast, dessert, or a sweet snack.
- Can be made ahead of time and served chilled for a refreshing treat.
- Always a crowd-pleaser at gatherings or family dinners!
Tips for Success
To make sure your blueberry cheesecake crumb cake turns out perfectly, here are a few pro tips! First, be gentle when mixing the crumb topping; overworking it can lead to a tough texture. Also, try to use fresh blueberries if you can—they’re juicier and more flavorful! If you’re using frozen, don’t thaw them first; just toss them straight into the cake to prevent excess moisture. And don’t skip the cooling step; letting it sit for a bit helps the layers set beautifully. Trust me, these small details make a big difference in your cake’s success!
Variations
You can easily switch things up with your blueberry cheesecake crumb cake to keep it exciting! If you’re in the mood for something tropical, try adding chopped pineapple or mango instead of blueberries for a fun twist. Or how about mixing in some raspberries or strawberries for a berry medley? For a touch of spice, consider adding a teaspoon of cinnamon or nutmeg to the crumb topping. You could even experiment with flavored cream cheese, like strawberry or lemon, to brighten the cake. The possibilities are endless—get creative and make it your own!
Serving Suggestions
To elevate your blueberry cheesecake crumb cake, serve it with a dollop of freshly whipped cream on top for an extra creamy touch. A drizzle of warm caramel or a sprinkle of powdered sugar can add a lovely presentation. For a refreshing twist, pair it with a scoop of vanilla ice cream or a side of fresh berries. This dessert is perfect for any occasion, so don’t hesitate to get a little creative with the accompaniments!
Storage & Reheating Instructions
To keep your blueberry cheesecake crumb cake fresh, store any leftovers in an airtight container in the refrigerator. It’ll last for about 3-4 days, but trust me, it’s so delicious you might not have any left after the first day! When you’re ready to enjoy it again, you can serve it chilled straight from the fridge, or for a warm treat, pop it in the microwave for about 15-20 seconds. Just be careful not to overheat it—nobody wants a rubbery cake! Enjoy every last crumb while it’s still tasty!
Nutritional Information
Keep in mind that the nutritional values for this blueberry cheesecake crumb cake can vary based on the specific ingredients and brands you use. On average, one slice contains about 250 calories, with 12g of sugar and 12g of fat. It’s a delightful treat, but if you’re watching your intake, it’s always good to enjoy in moderation. Remember, these values are just a guideline, so feel free to adjust based on your preferences!
FAQ Section
Can I use frozen blueberries in my blueberry cheesecake crumb cake?
Absolutely! Just toss them in frozen; there’s no need to thaw them first. This helps prevent excess moisture from making your cake soggy.
What’s the best way to tell when the cake is done?
Your blueberry cheesecake crumb cake is ready when it’s golden brown on top and a toothpick inserted into the center comes out clean. Also, the edges should slightly pull away from the sides of the pan.
Can I make this cake ahead of time?
Yes, you can! This cake actually tastes better when it’s chilled, so it’s perfect for making a day in advance. Just store it in the fridge, and it’ll be ready to impress your guests!
Is there a way to make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. It works just as well, and you won’t miss a beat in flavor or texture!
Can I add other fruits to this recipe?
Definitely! Feel free to mix in some raspberries, strawberries, or even peaches. Just keep the total fruit quantity the same to maintain the cake’s structure. Enjoy experimenting!
Blueberry Cheesecake Crumb Cake: A Dreamy Delight Awaits
- Temps Total: 50 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
Delicious blueberry cheesecake crumb cake with a buttery crumb topping.
Ingrédients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup blueberries
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, and butter until crumbly.
- Press half of the mixture into the bottom of a greased baking dish.
- In a separate bowl, beat cream cheese, powdered sugar, egg, and vanilla until smooth.
- Spread the cream cheese mixture over the crust.
- Sprinkle blueberries over the cream cheese layer.
- Top with the remaining crumb mixture.
- Bake for 30-35 minutes or until golden brown.
- Let cool before serving.
Notes
- Store leftovers in the fridge.
- Best served chilled.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 12g
- De Sodium: 150mg
- La graisse: 12g
- Graisses Saturées: 7g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 33g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 40mg
Mots-clés: blueberry cheesecake crumb cake
