Delicious Combo Taste of Blueberry Cheesecake Crumb Cake in Every Single Bite

Ingredients of Two-cake Recipe

Crumb cake:
  1. 3 and 1/3 cups flour
  2. 2 eggs
  3. 2/3 cup butter-cold (cut in cubes)
  4. 1/3 cup sugar
  5. 1/3 cup light brown sugar
  6. Grated zest from 1 lemon (optional)
  7. 1 teaspoon vanilla
  8. 2 teaspoons baking powder
  9. ¼ teaspoon salt

Blueberry cheesecake filling
  1. 1 and 2/3 cups of blueberries
  2. 8 oz. mascarpone
  3. 8 oz. Cream cheese-softened
  4. 2 eggs
  5. ½ cup and 2 tablespoons caster sugar
  6. 2 tablespoons corn starch
  7. 1 teaspoon vanilla

  1. 2-3 teaspoons milk
  2. ½ cup powdered sugar

Step by Step for Baking Cake

  1. Prepare 8 or 9 inches springform pan and line the bottom with parchment paper. Use nonstick cooking spray to bottom and sides of the pan and set aside.
  2. Preheat the oven to 350 F or 180 C.
  3. Put a large bowl and stir flour, lemon zest, sugar, sugar brown, baking powder, and salt. You can utilize a stand mixer or food processor.
  4. Add butter to the mixture of dry ingredients. Press with a fork or use a mixer until it is grainy.
  5. Mix with vanilla and eggs until the mixture becomes crumbly. Squeeze the sandy mixture with fingers to make pea-size crumbs.
  6. Fill the crumbs into 2/3 part of the pan. Put the pan and remaining mixture in the fridge.
  7. Make cheesecake filling by mixing mascarpone, cream cheese, cornstarch, sugar, and vanilla. Add eggs and mix again.
  8. Prepare chilled crust and pour half of the cheesecake mixture in it. Take 2/3 cup of blueberries and sprinkle them over the filling. Pour another half of cheesecake mixture. Add topping with blueberries and remaining crumbs.
  9. Bake for about seventy-five minutes until the middle part of the cake is risen and crumb topping becomes golden brown. (baking time may vary depending on the size and type of pan you use)
  10. Stir milk and powdered sugar to make the glaze. Avoid being too thick or thin. Add more milk if it is too thick. However, if it is too thin, add powdered sugar.
  11. Let the cake cool in the pan for about fifteen minutes and coat with glaze.
  12. The cake is ready to be served and eaten up.

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