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Blueberry Cheesecake Crumb Cake

This delectable dessert combines a buttery crumb topping with a creamy cheesecake layer and juicy blueberries, making it a delightful choice for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Crumb Topping
  • 1.5 cups 1 ½ cups all-purpose flour
  • 0.5 cups ½ cup unsalted butter, softened Substitutions: Use plant-based butter for a Halal-friendly option.
  • 0.5 cups ½ cup sugar
  • 0.5 teaspoon ½ teaspoon cinnamon
For the Cheesecake Filling
  • 1 cup 1 cup cream cheese, softened
  • 0.5 cups ½ cup sugar
  • 1 1 egg
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 tablespoon 1 tablespoon lemon juice
Additional Ingredients
  • 0.5 cups ½ cup blueberries (fresh or frozen)
  • 1 teaspoon 1 teaspoon baking powder
  • 0.5 teaspoon ½ teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. In a large bowl, combine 1 ½ cups flour, ½ cup softened butter, ½ cup sugar, and ½ teaspoon cinnamon. Mix until crumbly.
  3. In another bowl, beat together 1 cup cream cheese, ½ cup sugar, the egg, vanilla extract, and lemon juice until smooth.
  4. Spread half of the crumb mixture into the greased cake pan. Pour the cheesecake filling on top and sprinkle blueberries before topping with the remaining crumb mixture.
Baking
  1. Bake for 25-30 minutes or until the topping is golden and a toothpick comes out clean.
Cooling and Serving
  1. Allow the cake to cool before slicing and serving.

Notes

Store leftovers in an airtight container for 3-4 days in the refrigerator. Freeze individual slices wrapped tightly for longer storage.