Blueberry Crumb Cake


For the Crumb Cake:

3 1/3 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup butter-cold and cut into cubes

Grated zest from 1 lemon (optional)

1/3 cup light brown sugar

1/3 cup sugar

2 eggs

1 teaspoon vanilla

For the Blueberry Cheesecake Filling:

8 Oz. mascarpone

8 Oz. cream cheese, softened

1/2 cup + 2 Tablespoons caster sugar

2 Tablespoons cornstarch

2 eggs

1 teaspoon vanilla

1 2/3 cups of blueberries

For the Glaze:

1/2 cup powdered sugar

2 to 3 teaspoons milk

Preheat your oven to 350, then line the bottom of a 9" springform pan with parchment paper, spray bottom and sides of the pan with olive oil and set aside.

In a bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.

Add butter to dry ingredients and mix with a mixer, until it’s grainy.

Add eggs and vanilla and 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 into the bottom and side about 1 ½" up of the pan.

Place the pan and remaining crumbs in your fridge.

For the Filling:

To make the filling mix together cream cheese, mascarpone, vanilla, sugar, and cornstarch just to combine.

Add eggs and mix just to combine, do not over-mix it.

Pour half of the cheesecake mixture into the chilled crust, and scatter about 2/3 cup of blueberries over the filling.

Spread the remaining cheesecake mixture, then top with blueberries and the remaining crumbs.

Bake at 350 until golden brown and a toothpick inserted in the center comes out clean, about 65 to 75 minutes.

If it starts browning too much tent the top with aluminum foil.

For the Glaze:

To make the glaze stir together powdered sugar and milk or cream.

If it’s too thin add powdered sugar, if it’s too thick add more milk. Enjoy!
Thanks for Shopping at Glen Ellen Village Market!

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