Oh my goodness, let me tell you about my *blueberry cheesecake crumb cake*! This beauty is a delightful mash-up of flavors that will make your taste buds dance. Imagine a rich, creamy layer of cheesecake nestled right in the middle of a soft, moist cake, topped with a crumbly, buttery topping that adds just the right amount of crunch. It’s like a cozy hug in dessert form! Whenever I make this cake, I can’t help but be reminded of summer picnics and the joy of picking fresh blueberries with friends. Trust me, once you slice into this cake and take that first bite, you’ll be hooked! Perfect for any gathering or just because you deserve a treat!
Ingredients for Blueberry Cheesecake Crumb Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup cream cheese, softened
- 1 cup fresh blueberries
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup oats
- 1/2 tsp cinnamon
How to Prepare Blueberry Cheesecake Crumb Cake
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because a properly preheated oven ensures even baking. While that’s warming up, grab a 9-inch square baking pan and grease it well with butter or cooking spray. This will help your cake slide right out when it’s time to serve!
Mix the Batter
In a medium bowl, whisk together the flour, baking powder, and salt. This is your dry mix, and it’s crucial for the structure of your cake. In a larger bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—this should take about 3-4 minutes. Then, add in the eggs one at a time, followed by that lovely vanilla extract. Mix until everything is well combined. Now, gradually add in the dry ingredients to the wet mixture, stirring just until you see no more flour. Be careful not to overmix; we want a tender crumb!
Incorporate Blueberries
Now comes the fun part—folding in those gorgeous blueberries! Gently scoop them into the batter and use a spatula to fold them in. Take your time with this step; we don’t want to crush the berries! Just a few gentle turns will do the trick, ensuring they’re evenly distributed throughout the batter.
Prepare the Crumb Topping
In a separate bowl, combine the brown sugar, oats, and cinnamon for the crumb topping. Mix it all together until it’s well blended. This topping is what gives our cake that irresistible crunch and sweetness. Trust me, you’ll want to sprinkle it generously over the batter!
Baking Instructions
Pour the batter into your prepared pan and smooth the top. Then, sprinkle the crumb mixture evenly over the top of the cake. Pop it in the oven and bake for about 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Once it’s done, be patient! Let it cool in the pan for about 10-15 minutes before slicing into it. This cooling time helps set the cheesecake layer and makes it oh-so-delicious when served.
Why You’ll Love This Recipe
- It’s a delightful mix of flavors—rich cream cheese and sweet blueberries in every bite!
- Quick to prepare, making it perfect for busy weeknights or last-minute gatherings.
- The crumbly topping adds a satisfying texture that balances the creaminess of the cake.
- Great for any occasion, whether it’s a family brunch, a potluck, or just because you deserve something sweet!
- Leftovers? No problem! This cake tastes amazing warm or chilled, so it’s a versatile treat.
- It’s a crowd-pleaser that’ll impress your friends and family with minimal effort!
Tips for Success
Oh, I’ve got some golden nuggets of advice to help you nail this *blueberry cheesecake crumb cake*! Trust me, these little tips can make all the difference.
- Use Fresh Blueberries: Fresh blueberries are key to this recipe. They’re juicier and have that burst of flavor that really elevates the cake. If you can, avoid frozen ones; they can make the batter too watery.
- Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature before mixing. This helps them blend together smoothly, creating that luscious cheesecake layer you’re after!
- Don’t Overmix: When combining your wet and dry ingredients, mix just until you don’t see any more flour. Overmixing can lead to a denser cake, and we want that tender crumb.
- Check Doneness Carefully: Ovens can be tricky! Start checking your cake a few minutes before the suggested baking time. A toothpick should come out clean or with just a few crumbs attached, not wet batter.
- Cooling Time is Crucial: I know it’s tempting to dive right in, but letting the cake cool in the pan for at least 10-15 minutes is important. It helps set the cheesecake layer and ensures easier slicing.
- Experiment with Flavor: Feel free to get creative! A hint of lemon zest or a sprinkle of nutmeg can add a lovely twist to your cake. Don’t be afraid to make it your own!
Follow these tips, and you’ll be well on your way to baking the *best* blueberry cheesecake crumb cake ever! Happy baking!
FAQ Section
Can I use frozen blueberries instead of fresh?
While fresh blueberries are my go-to for this *blueberry cheesecake crumb cake*, you can use frozen ones in a pinch. Just be sure to thaw and drain them first to avoid excess moisture in the batter. It might not be as vibrant, but it’ll still taste delicious!
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, pop it in the fridge for up to a week. Just make sure to let it come to room temperature before serving for the best flavor!
Can I make this cake ahead of time?
Absolutely! This *blueberry cheesecake crumb cake* is perfect for making ahead. You can bake it a day in advance and store it in the fridge; just let it cool completely before wrapping it up. It’ll taste just as good the next day, promise!
What if I don’t have a square pan?
No worries! You can easily use a round cake pan instead. Just keep an eye on the baking time, as it may vary slightly. You want that beautiful golden top and a toothpick to come out clean!
How can I tell if my cake is done?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), it’s ready to come out of the oven! Just remember, it’ll continue to set a bit as it cools.
Nutritional Information
Just a heads up—nutrition information can vary based on the specific ingredients and brands you use, so take these numbers as an estimate rather than a precise measure. Here’s what you can expect for a typical serving of my scrumptious *blueberry cheesecake crumb cake*:
- Calories: Approximately 320
- Fat: 15g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 20g
- Protein: 4g
Keep in mind that these figures can change depending on how you make the cake (like adding different toppings or using alternative ingredients), but I promise it’ll be delicious no matter what! Enjoy every bite!
Storage & Reheating Instructions
Alright, let’s talk about how to keep that *blueberry cheesecake crumb cake* fresh and delicious! Once you’ve enjoyed a slice (or two—no judgment here!), it’s important to store any leftovers properly to maintain all that yummy flavor and texture.
First, let the cake cool completely in the pan. Once it’s cool, you can either cover it with plastic wrap or transfer it to an airtight container. If you plan to eat it within a couple of days, storing it at room temperature is just fine. But if you want to keep it longer, pop it in the fridge, where it can stay fresh for up to a week. Just remember, it’ll taste even better if you let it come to room temperature before diving in!
Now, if you want to keep it for a more extended period, you can freeze it! Slice the cake into individual portions, wrap each slice tightly in plastic wrap, and then place them in a freezer bag or container. This way, you can enjoy a piece whenever the craving hits! Just be sure to label it with the date so you don’t forget when you made it. It’ll keep well in the freezer for about two months.
When you’re ready to enjoy a slice from the freezer, just take it out and let it thaw in the refrigerator overnight. For a little extra warmth and that fresh-out-of-the-oven goodness, you can pop it in the microwave for about 10-15 seconds or warm it in the oven at 350°F (175°C) for a few minutes. This will help revive that dreamy cream cheese layer and crumbly topping. Trust me, it’s worth the wait!
Print
Blueberry Cheesecake Crumb Cake: 5 Steps to Bliss
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious blueberry cheesecake crumb cake with a rich cream cheese layer and a crumbly topping.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup cream cheese
- 1 cup blueberries
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup oats
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and granulated sugar until fluffy.
- Add eggs and vanilla to the butter mixture, mixing well.
- Blend in cream cheese until smooth.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in blueberries gently.
- Pour the mixture into a greased baking pan.
- In a separate bowl, combine brown sugar, oats, and cinnamon for the crumb topping.
- Sprinkle the crumb mixture over the cake batter.
- Bake for 30-35 minutes until golden brown.
- Let cool before serving.
Notes
- Use fresh blueberries for best flavor.
- Store leftovers in an airtight container.
- Can be served warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: blueberry cheesecake crumb cake, dessert, baking, blueberries
