Blueberry Cream Cheese Crumb Cake Recipes

BLUEBERRY CHEESECAKE CRUMB CAKE RECIPE

Steps:

• 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.

CRUMB-TOPPED BLUEBERRY COFFEE CAKE

Steps:

• For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. , Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY CHEESECAKE CRUMB CAKE

Steps:

• Preheat the oven to 350°F. Line the bottom of 9" spring form 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 to 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, mix to combine. The mixture should be crumbly. If it's too 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" 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.
• Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
• Bake at 350°F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
• To make the glaze stir together powdered sugar and milk or cream. Drizzle over top of cake. If it's too thin add powdered sugar, if it's too thick add more milk.

BLUEBERRY CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees. To make the topping, combine the flour, sugar, cinnamon and salt in a bowl. Add the butter, and rub it in with your fingers until the mixture resembles coarse meal. Set aside.
• To make the cake, butter a 9-inch springform pan. Set aside. Using an electric mixer, cream the butter and sugar until very light and fluffy. Add the eggs one at a time, and beat well, stopping to scrape sides of bowl. Add the vanilla to the milk.
• Sift 2 cups of the flour with the baking powder and salt. Add the flour mixture to the egg mixture alternately with the milk, beginning and ending with flour. Mix just until combined. Toss the blueberries with the remaining 3 tablespoons flour, and stir into the batter.
• Scrape the batter into the prepared pan and smooth the top. Sprinkle with the topping. Bake until cake springs back when touched in the center, about 1 hour. Put on a rack to cool for a few minutes. Run a small knife around the edge of the pan to loosen, and remove the sides of the pan. Let cool.

BLUEBERRY CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
• Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
• Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
• Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.