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!

Blueberry Cheesecake Crumb Cake

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.

Blueberry Cheesecake Crumb Cake

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.

Blueberry Cheesecake Crumb Cake

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!

Blueberry Cheesecake Crumb Cake

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.

Blueberry Cheesecake Crumb Cake

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.

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Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake Recipe

You've never had anything quite like this blueberry cheesecake crumb cake! It's got a layer of tender cake, creamy cheesecake, fresh Driscoll's blueberries and a chunky graham cracker crumb topping.
5 from 1 vote
Pin Rate
Course: Cakes & Cheesecakes, Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 35 minutes
Cool: 30 minutes
Servings: 1 9" or 8" cake
Calories: 5224kcal
Author: Andrea
Print Recipe

Ingredients

Graham Crumb topping

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 3/4 cup cake flour
  • 3/4 cup graham cracker crumbs - finely ground
  • 1/2 tsp ground cinnamon
  • pinch of nutmeg
  • 1/4 tsp salt
  • 8 Tbsp (1 stick) unsalted butter - melted

cheesecake layer

  • 12 oz (1 ½ blocks) cream cheese - room temperature
  • 1/4 cup granulated sugar
  • 1/4 tsp vanilla extract
  • 1 egg - room temperature

cake

  • 1 1/4 cups cake flour
  • 1/2 cup granulated sugar
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 Tbsp (¾ stick) unsalted butter - room temperature
  • 1 egg + 1 egg yolk
  • zest of 1 lemon
  • 1 1/2 tsp vanilla extract
  • 1/2 cup buttermilk - room temperature
  • 9 oz fresh Driscoll's blueberries *

Instructions

  • 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.

NOTES

*9oz. of blueberries is approximately one and a half of the Driscoll's standard size blueberry cartons.
-You could easily interchange the blueberries for ripe peaches, strawberries, blackberries or raspberries... or do a combination!

Nutrition

Calories: 5224kcal | Carbohydrates: 577g | Protein: 73g | Fat: 299g | Saturated Fat: 173g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 77g | Trans Fat: 6g | Cholesterol: 1136mg | Sodium: 4034mg | Potassium: 1475mg | Fiber: 15g | Sugar: 346g | Vitamin A: 10286IU | Vitamin C: 25mg | Calcium: 745mg | Iron: 9mg

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. 

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. I made the cheesecake, the taste was very delicious, but I had a problem, I don’t know why, cracks and cheese came out from the top 🙁

    1. Hmmm?? I wish I knew why that happened. Anything in the recipe change? I hope it at least tasted good!

  2. Shared his recipe with a friend who is anti-technology but she (Emily) wanted to give you five stars as well. She has a house full of picky eaters including a kid who will eat literally nothing but pizza, chicken fingers, and yogurt and even he asked for seconds! Sharing this recipe with my parents too as I told them how delicious it was! Thank you!!!