BLUEBERRY CHEESECAKE CRUMB CAKE
Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you'll get two cakes packed in one amazing treat.
Provided by Vera Z.
Categories desserts
Time 1h30m
Yield 8
Number Of Ingredients 18
Steps:
- 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.
- In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
BLUEBERRY CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
BLUEBERRY CREAM CHEESE POUND CAKE
I am not sure where this recipe came from, but it is my absolute favorite! It even beats chocolate! Beware - the smell will torture you as you're waiting!
Provided by dylanfan
Categories Dessert
Time 1h50m
Yield 1 pound cake
Number Of Ingredients 8
Steps:
- Cream together the cream cheese, butter and sugar.
- Add the eggs, one at a time, beating well after each egg.
- Add the flour, one-cup at a time, beating well after each cup.
- Add vanilla and lemon extracts; beat well.
- Fold in the blueberries.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
- Test the cake, and bake a little longer if needed.
Nutrition Facts : Calories 7542.8, Fat 386.5, SaturatedFat 228.7, Cholesterol 2098, Sodium 3602.8, Carbohydrate 948.8, Fiber 15.2, Sugar 654.3, Protein 93.7
CRUMB-TOPPED BLUEBERRY COFFEE CAKE
This sweet crumb-topped cake gets it's moistness from blueberries and cream cheese. "I like to make it ahead and freeze it for times when I have company for breakfast."-Melanie Koehn, Colcord, Oklahoma
Provided by Taste of Home
Categories Brunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. , Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 277 calories, Fat 12g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 219mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY CHEESECAKE CRUMB CAKE
Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you'll get two cakes packed in one amazing treat. From omgchocolatedesserts.com.
Provided by Gagoo
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F. Line the bottom of 9" spring form pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
- In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
- Add butter to 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.
- Add eggs and vanilla, 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 in the bottom and side (about 1 ½" height) of the pan. Place the pan and remaining crumbs in the fridge.
- 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.
- 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.
- 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.
- To make the glaze stir together powdered sugar and milk or cream. Drizzle over top of cake. If it's too thin add powdered sugar, if it's too thick add more milk.
Nutrition Facts : Calories 398.9, Fat 16.2, SaturatedFat 9.1, Cholesterol 103.3, Sodium 264.4, Carbohydrate 56.8, Fiber 1.4, Sugar 27.6, Protein 7.1
NOVA SCOTIA BLUEBERRY CREAM CAKE
I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!
Provided by Paul
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
- In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
- Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 45.1 g, Cholesterol 104.2 mg, Fat 20.6 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 12.3 g, Sodium 172.5 mg, Sugar 26.1 g
BLUEBERRY CRUMB CAKE
This is an easy, moist cake with a melt-in-your-mouth crumb topping.
Provided by goldSilk
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
- Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
- Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
- Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 69.6 g, Cholesterol 131.6 mg, Fat 26.5 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.9 g, Sodium 283.5 mg, Sugar 36.5 g
BLUEBERRY CRUMB CAKE
For weekend entertaining, planning a menu that can be made in large quantities is essential. A host expecting weekend guests should shop ahead and, well before guests arrive, prepare the recipes that will keep, saving the most perishable for the last minute. Take this cake that Molly O'Neill brought into The Times in 1993, a confection that can play dessert as well as breakfast. As a dessert, slices of the cake can be garnished with whipped cream, a compote of fresh berries or ice cream. For breakfast, slices can be toasted and served with butter, fresh ricotta or marscapone, or warmed in the oven and served with fresh fruit.
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. To make the topping, combine the flour, sugar, cinnamon and salt in a bowl. Add the butter, and rub it in with your fingers until the mixture resembles coarse meal. Set aside.
- To make the cake, butter a 9-inch springform pan. Set aside. Using an electric mixer, cream the butter and sugar until very light and fluffy. Add the eggs one at a time, and beat well, stopping to scrape sides of bowl. Add the vanilla to the milk.
- Sift 2 cups of the flour with the baking powder and salt. Add the flour mixture to the egg mixture alternately with the milk, beginning and ending with flour. Mix just until combined. Toss the blueberries with the remaining 3 tablespoons flour, and stir into the batter.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle with the topping. Bake until cake springs back when touched in the center, about 1 hour. Put on a rack to cool for a few minutes. Run a small knife around the edge of the pan to loosen, and remove the sides of the pan. Let cool.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 315 milligrams, Sugar 34 grams, TransFat 1 gram
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