Blueberry Cheesecake Crumb Cake
 
Prep time
Cook time
Total time
 
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.
Author:
Yield: 1 (9" or 8") cake
Ingredients
  • 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*
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!


Recipe source: Cook's Illustrated May 2007
Recipe by Life Made Simple at https://lifemadesimplebakes.com/blueberry-cheesecake-crumb-cake/