Description

This Blueberry Cream Cheese Crumble Cake is a rich, bakery-style dessert featuring a buttery shortcrust base, a luscious vanilla cream cheese filling, and a juicy fresh blueberry layer, all topped with a golden brown streusel crumble. The texture is indulgent—creamy and fruity in the center with a crisp, crumbly topping. It’s perfect for brunch, holiday baking, or as a premium dessert for entertaining guests. If you love cheesecake bars, blueberry coffee cake, or New York-style crumb cake, this recipe combines the best of all three.

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🛒 Ingredients

For the Crust:

• 2 ½ cups all-purpose flour

• ½ cup granulated sugar

• ½ tsp salt

• 1 cup cold unsalted butter (cubed)

• 1 egg

For the Cream Cheese Filling:

• 16 oz (450g) cream cheese, softened

• ½ cup granulated sugar

• 2 eggs

• 1 tsp vanilla extract

• ¼ cup sour cream

For the Blueberry Layer:

• 2 cups fresh blueberries

• 2 tbsp sugar

• 1 tbsp cornstarch

• 1 tbsp lemon juice

For the Crumble Topping:

• 1 cup flour

• ½ cup brown sugar

• ½ cup cold butter

• ½ tsp cinnamon (optional)

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.

2. Prepare crust: Mix flour, sugar, and salt. Cut in butter until crumbly. Add egg and combine. Press ⅔ into the pan base.

3. Blueberry mixture: Toss blueberries with sugar, cornstarch, and lemon juice. Set aside.

4. Cream cheese filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla and sour cream.

5. Assemble: Spread cream cheese filling over crust. Spoon blueberries evenly on top.

6. Crumble topping: Combine flour and brown sugar. Cut in butter until crumbly. Sprinkle generously on top.

7. Bake 50–60 minutes or until center is set.

8. Cool completely before slicing for clean layers.

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💡 Pro Baking Tips

• Use room temperature cream cheese for ultra-smooth texture.

• Fresh blueberries work best, but frozen can be used (do not thaw).

• Chill for 3–4 hours for a firm, cheesecake-like consistency.

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🧁 Storage & Serving

• Refrigerate up to 5 days.

• Freeze slices individually for up to 2 months.

• Serve chilled for a cheesecake vibe or slightly warm for a coffee cake feel.

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❓ Related High-CPM Baking Questions

1. Can I make this blueberry cream cheese cake gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend.

2. What is the difference between blueberry cheesecake and cream cheese crumb cake?

Cheesecake has a dense custard base, while crumb cake has a cake-like texture with streusel topping. This recipe combines both for a premium dessert experience.

3. How do I prevent my cheesecake layer from cracking?

Avoid overbaking and cool gradually at room temperature before refrigerating.

4. Can I turn this into blueberry cheesecake bars for a dessert business?

Absolutely. Bake in a rectangular pan and slice into squares—perfect for café menus, catering, or high-profit bakery sales.

5. What are the best blueberries for baking?

Firm, fresh blueberries with deep color and no wrinkles provide the best flavor and texture.