Crumby Blueberry Cheesecake

This has been a family recipe that Barb’s been making for over 30 years.

Two-in-One-derful Cake

  • 3 ½ c flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c cold butter, cut in cubes
  • zest of one lemon
  • 1/3 c light brown sugar
  • 2 large eggs
  • 1 tsp. vanilla

Blueberry Filling

  • 8 oz marscapone (sub 6oz cream cheese + 2 oz sour cream)
  • 8 oz cream cheese, softened
  • 1/2 c + 2 Tbs finely-granulated (baking) sugar
  • 2 Tbs. cornstarch
  • 2 large eggs
  • 1 tsp. vanilla
  • 2 c blueberries


  • 1/2 c powdered sugar
  • 2-3 tsp. milk


Preheat oven to 350F and line the bottom of a 9″ springform pan with parchment paper.  Spray paper and sides with lightly flavoured non-stick cooking spray and set aside.

In a large bowl, mix up flour, sugars, zest and leavenings.  Add butter and slowly work in (I use an electric mixer on low) until crumbly.  Add eggs and vanilla.  Mix until grainy.  Note: if you mix too muich it will look more like sand — if that happens, use your hands and squeeze, making it into small crumbles.

Press about 2/3 of the mixture into the bottom of the prepared pan.  Put both the pan and the rest in the fridge.  Reserved crust will be used later as crumble topping.

For the filling, mix together cheeses, vanilla, sugar and corn starch.  Add eggs and mix just enough to evenly combine and make smooth — do NOT over-mix!

Pour half the filing mixture onto the cold crust.  Then, scatter about 1¼ cups blueberries on the filling mixture.  Spread remaining filling over the blueberries.  Top all with remaining crust mixture and blueberries.

Place on the center rack of your heated oven and bake 65-75 minues.  Remove and cool for at leat 30 minutes.

Combine sugar and milk for glaze and remove all lumps.  Make sure it’s just thin enough to pour, and drizzle wantonly.


Pro Tip: If the cheesecake starts to get brown too quickly, make a small tinfoil tent to protect it from getting too done before it sets.