Let me tell you about my absolute favorite dessert: blueberry cheesecake crumb cake! This delightful treat combines the creamy richness of cheesecake with the lightness of a cake and the irresistible crunch of crumb topping. Trust me, the moment you take a bite, you’ll be hooked! I remember the first time I made this for a family gathering; everyone couldn’t get enough, and I had to sneak a piece for myself before it vanished. The burst of fresh blueberries in every slice brings a sweet and tangy flavor that pairs perfectly with the buttery crumb topping. It’s a showstopper, whether for a special occasion or just a cozy night in. Seriously, if you’re looking for a dessert that will impress your family and friends, this blueberry cheesecake crumb cake is the way to go!
Ingredients List
To make this delicious blueberry cheesecake crumb cake, you’ll need some simple yet essential ingredients. Here’s what you’ll gather:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup cream cheese
- 2 cups fresh blueberries
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup oatmeal
Make sure your butter and cream cheese are softened for easy mixing—this makes a big difference in the texture of your cake. And don’t skip the fresh blueberries; they really are the star of the show!
How to Prepare Instructions
Now, let’s get into the fun part—making this scrumptious blueberry cheesecake crumb cake! Follow these steps, and you’ll have a dessert that’s sure to impress.
Prepare the Oven and Pan
First things first, preheat your oven to 350°F (175°C). This is key for a perfectly baked cake! While that’s heating up, grab a 9-inch round cake pan and grease it well with some butter or non-stick spray. This will make sure your cake slides right out when it’s done!
Make the Cake Batter
In one bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In another bowl, beat the softened butter and cream cheese until it’s all smooth and creamy—oh, the smell is heavenly! Then, add the eggs and vanilla extract to this mixture and give it a good mix. Now, gently combine the two mixtures together until just combined, and fold in those luscious fresh blueberries. Be careful not to overmix; we want those beautiful berries intact!
Create the Crumb Topping
For the crumb topping, mix together the brown sugar, oatmeal, and a bit of the remaining flour in a separate bowl until it’s crumbly and well combined. You’re looking for a texture that’s slightly coarse—this will give that lovely crunch on top!
Bake and Cool the Cake
Pour the cake batter into your prepared pan and sprinkle that delicious crumb topping over the top. Pop it in the oven and bake for about 45-50 minutes. To check for doneness, stick a toothpick in the center; if it comes out clean, it’s ready! Once done, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Trust me, the wait is worth it!
Why You’ll Love This Recipe
- It combines the creamy richness of cheesecake with a fluffy cake texture.
- Fresh blueberries add a burst of flavor and color, making it visually stunning.
- Easy to prepare with simple ingredients you probably already have at home.
- Perfect for gatherings, potlucks, or just a cozy dessert night in.
- Leftovers (if there are any!) taste amazing the next day, too!
Nutritional Information Section
When it comes to enjoying a slice of this blueberry cheesecake crumb cake, here’s a rough estimate of the nutritional values per serving: about 320 calories, 15g of fat, 4g of protein, and 45g of carbohydrates. Keep in mind, these values can vary based on the specific ingredients you use, but it’s a delightful treat worth every bite!
Tips for Success
To get your blueberry cheesecake crumb cake just right, here are some of my top tips! First, use high-quality cream cheese for that creamy texture—trust me, it makes a world of difference. Make sure your blueberries are fresh and plump; if they’re frozen, let them thaw and drain excess moisture to avoid a soggy cake. When mixing, be gentle with the batter to keep those blueberries intact. And for serving, a dollop of whipped cream or a scoop of vanilla ice cream on the side takes it to the next level! Enjoy every bite!
FAQ Section
Can I use frozen blueberries instead of fresh?
Yes, you can! Just make sure to thaw and drain them first to avoid excess moisture in your blueberry cheesecake crumb cake.
How do I know when the cake is done?
The best way is to insert a toothpick into the center of the cake. If it comes out clean, it’s ready! Just remember, the cake will continue to cook a bit as it cools.
Can I make this cake ahead of time?
Absolutely! You can bake it a day in advance. Just store it in an airtight container at room temperature, and it’ll be just as delicious when you’re ready to serve.
What’s the best way to serve it?
I love serving this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. It’s a real crowd-pleaser!
Can I add other fruits?
Definitely! Feel free to mix in raspberries or even diced strawberries for a fun twist on this classic blueberry cheesecake crumb cake.
Storage & Reheating Instructions
To keep your blueberry cheesecake crumb cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. When you’re ready to enjoy it again, simply warm a slice in the microwave for about 15-20 seconds to bring back that lovely taste and texture. Enjoy every bite!
Print
Blueberry Cheesecake Crumb Cake: 5 Reasons You’ll Love It
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious blueberry cheesecake crumb cake perfect for dessert.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup cream cheese
- 2 cups fresh blueberries
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup oatmeal
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, beat butter and cream cheese until smooth.
- Add eggs and vanilla to the butter mixture and mix well.
- Combine both mixtures and stir in blueberries.
- Pour the batter into the prepared pan.
- In a separate bowl, mix brown sugar, oatmeal, and remaining flour to create the crumb topping.
- Sprinkle the crumb topping over the batter.
- Bake for 45-50 minutes or until a toothpick comes out clean.
Notes
- Let the cake cool before serving.
- Store leftovers in an airtight container.
- Serve with whipped cream for added flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: blueberry cheesecake crumb cake
