Blueberry Cheesecake Crumb Cake

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Ingredients

Crumb Cake:

  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ 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

Blueberry Cheesecake Filling:

  • 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

  • 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.
  • In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
  • 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.
  • 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.
  • 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.
  • 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.next step

Gallery of Blueberry Cheesecake Crumb Cake

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