Blueberry Cheesecake Crumb Cake: the easy and delicious dessert recipe

Total time: 1H40
Difficulty: Low
Serves: 8 people
By Cookist

Combining two desserts is just the solution when you have a craving for something sweet but can’t decide what you want. This blueberry cheesecake crumb cake will just become one of your new favorite desserts. It’s a combination of a classic crumb cake (a cake made with a sweet crumb on top) and a blueberry cheesecake. The flavor is sweet and slightly tart from the blueberries. The texture is crunchy with a super creamy filling. Like other crumb cakes, you can even serve the Blueberry Cream Cheese Crumb Cake for breakfast (we won’t tell!). Spoil your friends and family with this sensational dessert!


How to make Blueberry Cheesecake Crumb Cake

The biscuit and crumb base is first created by mixing together flour, baking powder, sugar, eggs, and vanilla extract. The mixture is whisked until it resembles crumbs. Half of this mixture is added to the baking tin, and the other half will be used on top for the crumble.

Now you can prepare the creamy filling. Mascarpone, cream cheese, powdered sugar, corn starch, eggs, and vanilla are whisked until the mixture is smooth and lump-free. The filling is poured over the crumb base. Add blueberries and the remaining crumbs on top and bake until golden. Drizzle with the prepared glaze and enjoy!



If you want it to taste more lemony, increase the amount of lemon zest in the filling.

For extra flavor, add a teaspoon of instant coffee (or ½ tsp of ground cinnamon) to the crumb base before whisking.

Make Blueberry Cream Cheese Crumb Cake bars by making the desserts in a rectangular baking tin and cutting it into squares after baking.

For a shortcut, you can use a cheesecake box mix for the filling.


How to store Blueberry Cream Cheese Crumb Cake

Once the Blueberry Cream Cheese Crumb Cake has cooled completely, you can store it in the fridge.


for the biscuit
880 g (6 1/2 cups)
Baking powder
3 tsp
1/2 tsp
butter, cut into cubes
250 g (1 1/4 cups)
grated zest from one lemon
light brown sugar
150 g (3/4 cup)
150 g (3/4 cup)
Vanilla Extract
1 tsp
for the cheese cream
450 g (2 cups)
cream cheese, softened
450 g (2 cups)
Powdered sugar
120 g (1 cup)
1 tsp
for the glaze
Powdered sugar
60 g (1/2 cup)
2 tsp


In a bowl mix together the flour, sugar, salt, baking powder, and lemon zest.

Add in butter, vanilla, and eggs.

Add the eggs.

Whisk until the mixture resembles crumbs.

Transfer about 1/2 of the prepared dough into the baking pan and press down using your hands.

In another bowl mix together cream cheese, mascarpone, caster sugar, corn starch, vanilla and eggs, and whisk it well.

Pour the batter into a greased baking pan.

Sprinkle with blueberries and top with remaining dough. Bake at 350°F (175°C) for 65-70 minutes.

In the meanwhile, prepare the glaze by mixing the powdered sugar and milk.

Pour the glaze over the cake once it comes out of the oven.


Make sure to use superfine powdered sugar for the filling, otherwise, it will have a granular texture.

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