Blueberry Cheesecake Crumb Cake
Did you know that May 26th is National Blueberry Cheesecake Day?! If you’ve followed along for some time you probably know that I love both blueberries and cheesecake- so when Driscoll’s asked me to share a recipe that combines the two, I was ecstatic!
I wanted to create something that was unique but still a cake. Don’t get me wrong, I was super tempted to make blueberry cheesecake sweet rolls, ice cream and cookies, but ultimately decided cake was king! So I picked up two 6 oz. packages of Driscoll’s blueberries and went to work.
For the base I whipped up a light and ultra-tender buttermilk cake. I added some lemon zest to it just to help balance the sweetness of the blueberries that would be piled on top. Then I beat some cream cheese, sugar, vanilla and egg to make a “cheesecake” layer. I poured it over the top of the cake batter and spread it into an even layer.
Next came the blueberries. I love using Driscoll’s berries in all of my recipes. They’re always fresh, flavorful and sweet! Like I mentioned above, I used one and a half of their 6 oz. cartons. It was the perfect amount to cover the cream cheese. Last but not least, I sprinkled on the topping- a graham cracker crumb layer. After baking for about 45 minutes in a 8″ springform pan, it was ready to be sliced and devoured… and it most definitely was!
Everything about this blueberry cheesecake crumb cake was perfect. The layers just melded together. It was a delicious combo of sweet vanilla cake and a blueberry cheesecake.
No matter the occasion or time of day, this cake is the perfect treat! It’s loaded with blueberries, a layer of cheesecake and topped with a chunky graham cracker streusel. Bake it, slice it and it’ll be gone before you know it! Make sure to check out driscolls.com for more blueberry recipes.
- For the graham crumb topping:
- ⅓ c. granulated sugar
- ⅓ c. brown sugar
- ¾ c. cake flour
- ¾ c. graham cracker crumbs (finely ground)
- ½ tsp. ground cinnamon
- Pinch of nutmeg
- ¼ tsp. salt
- 8 tbsp. (1 stick), unsalted butter, melted
- For the cheesecake layer:
- 12 oz. (1½ blocks) cream cheese, room temperature
- ¼ c. granulated sugar
- ¼ tsp. vanilla extract
- 1 egg, room temperature
- For the cake:
- 1¼ c. cake flour
- ½ c. granulated sugar
- ¼ tsp. baking soda
- ¼ tsp. salt
- 6 tbsp. ((3/4 stick) unsalted butter, room temperature
- 1 egg + 1 egg yolk
- Zest of 1 lemon
- 1½ tsp. vanilla extract
- ½ c. buttermilk, room temperature
- 9 oz. fresh Driscoll's blueberries*
- To make the topping: In a medium size mixing bowl, whisk together the sugars, cake flour, graham cracker crumbs, cinnamon, nutmeg and salt. Pour in the melted butter and stir with a spatula until a thick crumble forms. Allow to sit while preparing the remainder of the cake.
- To make the cheesecake layer: In a medium size mixing bowl beat together the cream cheese, sugar and vanilla extract. Add the egg and beat until smooth.
- To make the cake: Preheat oven to 325. Spray an 8-inch or 9-inch square baking dish or round springform pan with baking spray, set aside.
- In bowl of a stand mixer, mix the flour, sugar, baking soda, and salt on low. With mixing speed on low, gradually add the butter one tablespoon at a time. Continue mixing until crumbs form, about 2 minutes. Add the egg and yolk, mix, then add the lemon zest, vanilla, and buttermilk. Beat on medium-high speed until light and fluffy, about 1-2 minutes, scraping the bottom of the bowl half way through.
- Pour the batter into the prepared pan, spreading into an even layer. Pour the cheesecake layer on top, again, spreading into an even layer. Cover with blueberries, then the crumb mixture. You will have to break the crumbs into smaller pieces.
- Place in the oven and bake for 35-45 minutes or until a cake tester inserted into the center comes out clean, and the center of the cake just barely jiggles (note that baking time will vary depending on the type and size of the pan you use). Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing and serving.
-You could easily interchange the blueberries for ripe peaches, strawberries, blackberries or raspberries... or do a combination!
Recipe source: Cook's Illustrated May 2007
This is NOT a sponsored post from Driscoll’s. Though I have been given coupons, a cutting board and a gift card to Whole Foods, all opinions are my own.