This Blueberry Cream Cheese Crumble Cake is a rich, bakery-style dessert featuring a buttery shortcrust base, a silky vanilla cream cheese filling, juicy fresh blueberries, and a golden brown streusel topping. It’s perfect for special occasions, brunch gatherings, or even as a gourmet coffee cake. The combination of tangy berries and creamy filling makes it taste like a cross between a blueberry cheesecake and a crumb cake.
🍰 Ingredients
For the Crust:
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2 ½ cups all-purpose flour
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½ cup granulated sugar
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¼ teaspoon salt
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1 cup cold unsalted butter (cubed)
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1 large egg
For the Cream Cheese Filling:
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16 oz (450g) full-fat cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 teaspoon pure vanilla extract
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2 tablespoons heavy cream
For the Blueberry Layer:
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2 ½ cups fresh blueberries
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2 tablespoons cornstarch
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2 tablespoons sugar
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1 tablespoon lemon juice
For the Streusel Topping:
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1 cup all-purpose flour
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½ cup brown sugar
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½ cup cold butter (cubed)
👩🍳 Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
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Prepare the crust:
In a bowl, combine flour, sugar, and salt. Cut in cold butter until crumbly. Add egg and mix until dough forms. Press ¾ of mixture into the bottom and slightly up the sides of the pan. -
Make the filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla and heavy cream until creamy and lump-free. -
Prepare blueberries:
Toss blueberries with cornstarch, sugar, and lemon juice. -
Assemble:
Pour cream cheese mixture over crust. Evenly distribute blueberries on top. -
Streusel topping:
Combine flour, brown sugar, and butter until crumbly. Sprinkle over the top. -
Bake for 55–65 minutes or until golden and set in the center.
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Cool completely before removing from pan. Refrigerate for at least 3 hours before slicing for clean cuts.
🍽️ Serving Suggestions
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Dust with powdered sugar for a gourmet bakery look.
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Serve with whipped cream or vanilla bean ice cream.
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Pair with premium coffee or espresso for an upscale brunch vibe.
💡 Pro Baking Tips
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Use full-fat cream cheese for a rich texture.
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Frozen blueberries can be used but do not thaw before mixing.
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Chill overnight for best flavor development.
❓ Frequently Asked Questions (High-Interest Baking Topics)
1. Can I make this blueberry cream cheese cake ahead of time?
Yes! It actually tastes better the next day, making it ideal for holiday dessert planning or party catering menus.
2. How do I prevent a soggy crust?
Blind bake the crust for 8–10 minutes before adding filling for a crisp bakery-style base.
3. Can I use other berries?
Absolutely. Raspberries, blackberries, or a mixed berry blend work beautifully in this premium dessert recipe.
4. Is this similar to a New York cheesecake?
It’s lighter and fruitier but has that same rich cream cheese texture found in classic cheesecake recipes.
5. How should I store it?
Store in an airtight container in the refrigerator for up to 5 days. Freeze slices individually for up to 2 months.
