Blueberry Cheesecake Crumb Cake 🫐🍰
Components:
Crumb Topping:
1 cup all-purpose flour
½ cup granulated sugar
½ cup unsalted butter (cold, cubed)
Cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (room temp)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup fresh or frozen blueberries
Cheesecake Filling:
8 oz cream cheese (softened)
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Step-by-Step Guide:
1️⃣ Preheat the oven to 350°F and grease a 9-inch springform pan.
2️⃣ For the crumb topping: combine flour and sugar, then cut in cold butter until crumbs form. Set aside.
3️⃣ For the cake: whisk together flour, baking powder, baking soda, and salt.
4️⃣ Beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
5️⃣ Fold in dry ingredients and gently mix in blueberries. Spread batter into the pan.
6️⃣ For cheesecake filling: beat cream cheese, sugar, egg, and vanilla until smooth. Spread over the cake batter.
7️⃣ Sprinkle the crumb topping evenly over the cheesecake layer.
8️⃣ Bake for 50-60 minutes until the crumb is golden and the cake is set. Let cool before serving.
Notes:
For an added burst of flavor, consider adding lemon zest to the cake batter!
Prep Time: 25 mins | Cooking Time: 50-60 mins | Total Time: 1 hr 25 mins | Kcal: 450 kcal/slice | Servings: 12