Blueberry Cheesecake Crumb Cake #desserts #cakerecipe

Blueberry Cheesecake Crumb Cake is delectable combo of two divine treats: piece cake and blueberry cheesecake. With this basic and simple sweet formula you'll get two cakes stuffed in one stunning treat.

Blueberry Cheesecake Crumb Cake is delectable combo of two divine treats: piece cake and blueberry cheesecake. With this basic and simple pastry formula you'll get two cakes stuffed in one astounding treat. Rich and smooth cheesecake is overflowing with blueberries! The outside layer and garnish are produced using a similar blend, which implies substantially less work and filthy dishes, as well.

In any case, this isn't the first run through for me to include cheesecake filling in a scrap cake. It's such a decent combo!!! Rich filling caught inside sodden cake with crunchy streusel piece on top is overpowering!

In any case, this time I over-burden my scrap cake with filling and made an extremely liberal layer of cheesecake filling. As a matter of fact, there's more filling than outside and beating in this cake. Notwithstanding, this Blueberry Cheesecake Crumb Cake turned was astonishing. So tasty thus delightful!!!

With respect to the scrap cake, that is one of my most loved cakes. Scrap cakes or espresso cakes are absolutely satisfactory for breakfast. In any event that is my reason to eat dessert when I get up. A standout amongst my most prominent formulas was my Cinnamon Apple Crumb Cake.

Also try our recipe Holiday White Chocolate Peppermint Cheescake Mousse Pie #desserts #cakerecipe #chocolate

Ingredients

• Crumb Cake:
• 3 and 1/3 cups flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2/3 cup butter-cold and cut in cubes
• Grated zest from 1 lemon(optional)
• 1/3 cup light brown sugar
• 1/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• Blueberry Cheesecake Filling:
• 8 oz. mascarpone
• 8 oz. cream cheese-softened
• ½ cup + 2 Tablespoons caster sugar
• 2 Tablespoons corn starch
• 2 eggs
• 1 teaspoon vanilla
• 1 and 2/3 cups of blueberries
• Glaze:
• ½ cup powdered sugar
• 2–3  teaspoons milk

Instructions

1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
3. Add butter in 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.
4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
6. 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.
7. 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.
8. 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.
9. 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.

Read more our recipe The Best Keto Cheesecake #desserts #cakerecipe #chocolate

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