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Blueberry Cheesecake Crumb Cake

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A delightful treat combining the richness of cheesecake with fresh blueberries and a crunchy crumb topping.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup fresh blueberries
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon lemon juice
  • 1 cup brown sugar
  • 1/2 cup oats
  • 1/4 cup butter, melted
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. Mix the flour, baking powder, baking soda, and salt in a large bowl until combined.
  3. Cream together the softened butter and granulated sugar until light and fluffy.
  4. Incorporate the eggs one at a time into the creamed butter mixture, followed by mixing in the vanilla extract.
  5. Add the sour cream and mix until fully combined.
  6. Combine the dry ingredients with the wet ingredients until just mixed, do not overmix.
  7. Fold in the fresh blueberries gently.
  8. Spread the batter evenly into your prepared pan.
  9. Prepare the cream cheese mix by beating the cream cheese with powdered sugar and lemon juice until smooth.
  10. Swirl the cream cheese mixture on top of the cake batter.
  11. Make the crumb topping by mixing brown sugar, oats, melted butter, and cinnamon until crumbly.
  12. Sprinkle the crumb topping evenly over the batter.
  13. Bake for 40-45 minutes or until a toothpick comes out clean.
  14. Cool before serving.

Notes

Pair with coffee or tea. Store leftovers covered at room temperature for up to 3 days.

Nutrition

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

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