Blueberry Cheesecake Crumb Cake

Recipe by Gagoo
READY IN: 1hr 30mins




  • Preheat the oven to 350°F. Line the bottom of 9" spring form pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
  • In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
  • Add butter to dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
  • Add eggs and vanilla, mix to combine. The mixture should be crumbly. If it’s too sandy squeeze it with your fingers to make pea size crumbs.
  • Press about 2/3 of the mixture in the bottom and side (about 1 ½" height) of the pan. Place the pan and remaining crumbs in the fridge.
  • To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
  • Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
  • Bake at 350°F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
  • To make the glaze stir together powdered sugar and milk or cream. Drizzle over top of cake. If it’s too thin add powdered sugar, if it’s too thick add more milk.