Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake is scrumptious blend of two mouthwatering cakes: crumb cake and blueberry cheesecake. With this easy and clean dessert recipe you’ll get two desserts packed in one amazing treat. Creamy and clean cheesecake is bursting with blueberries!  The crust and topping are crafted from the same combination, which means tons much less paintings and grimy dishes, too.

but, this isn't the primary time for me to feature cheesecake filling in a crumb cake. It’s the sort of excellent blend!!! Creamy filling trapped inner moist cake with crunchy streusel crumb on top is impossible to resist!

however, this time I overloaded my crumb cake with filling and made a surely generous layer of cheesecake filling. genuinely, there’s more filling than crust and topping in this cake. however, this Blueberry Cheesecake Crumb Cake turned was amazing. So delicious and so flavorful!!!

Ingredients :

• 3 and 1/3 cups flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2/3 cup butter-cold and cut in cubes
• Grated zest from 1 lemon(optional)
• 1/3 cup light brown sugar
• 1/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 8 oz. mascarpone
• 8 oz. cream cheese-softened
• ½ cup + 2 Tablespoons caster sugar
• 2 Tablespoons corn starch
• 2 eggs
• 1 teaspoon vanilla
• 1 and 2/3 cups of blueberries
• Glaze:
• ½ cup powdered sugar
• 2–3  teaspoons milk

Instructions :

1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
3. Add butter in 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.
4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
6. 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.
7. 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.
8. 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.
9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.