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Blueberry Cheesecake Crumb Cake

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A delightful fusion of rich cheesecake and crumb cake with juicy blueberries.

Ingredients

Scale
  • 2 cups blueberries
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup cream cheese, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup brown sugar
  • ½ teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Combine the all-purpose flour, baking powder, salt, and cinnamon in a mixing bowl.
  3. Cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs, one at a time, then mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the cream cheese.
  6. Fold in the blueberries gently.
  7. Pour the batter into the greased cake pan.
  8. Mix together the brown sugar, ½ cup of flour, and remaining butter until crumbly for the topping.
  9. Sprinkle the crumb topping over the batter and bake for 45-50 minutes.
  10. Cool the cake in the pan for about 10 minutes before transferring it to a wire rack.

Notes

Pairs well with whipped cream or vanilla ice cream. Can be stored at room temperature for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/blueberry-cheesecake-crumb-cake-2/

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