why make this recipe
Blueberry and Cream Cheese Crumble Cake is a delightful dessert that combines the sweetness of blueberries with creamy cheese and a crunchy crumble topping. This cake is perfect for any occasion, whether it’s a family gathering, a casual tea party, or simply a tasty treat for yourself. The balance of flavors and textures makes it a crowd-pleaser, and it’s relatively simple to prepare. Plus, it’s a great way to enjoy fresh blueberries!
how to make Blueberry and Cream Cheese Crumble Cake
Ingredients :
- 200 g blueberry jam (for jam making)
- 60 g sugar (for jam making)
- 1 tablespoon lemon juice
- 36 g all-purpose flour
- 30 g almond flour
- 30 g granulated sugar (for crumble)
- 25 g unsalted butter (for crumble)
- 110 g unsalted butter (for batter)
- 110 g granulated sugar (for batter)
- 100 g whole eggs
- 110 g all-purpose flour (for batter)
- 3 g baking powder
- 100 g blueberry jam (for batter)
- 80 g cream cheese
Directions :
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Preparation: Preheat your oven to 180°C (350°F) and line a baking pan with parchment paper. Make sure to take out the unsalted butter and let it come to room temperature.
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Make the blueberry jam: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens. Let it cool. Use 100 g for the batter.
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Make the crumble: Sift together all-purpose flour, almond flour, and granulated sugar into a bowl. Add 25 g of room temperature unsalted butter and mix with your fingers until crumbly. Lightly gather the crumble into small pieces.
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Make the batter: In a large bowl, beat the room temperature unsalted butter. Add granulated sugar and mix until light and fluffy. Gradually add the whole eggs in three parts, mixing well after each addition. Sift in all-purpose flour and baking powder, then fold with a spatula until shiny.
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Combine the batter and jam: Take part of the batter and add 100 g of blueberry jam. Mix well, then fold this mixture into the remaining batter.
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Pour into the pan: Pour the batter into the prepared baking pan and gently spread it out. Tear the cream cheese into pieces and scatter it on top. Add the crumble and fresh blueberries, positioning them towards the outer edges.
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Bake: Place in the preheated oven and bake for 30-35 minutes. Once baked, remove the cake from the oven and let it cool on a wire rack.
how to serve Blueberry and Cream Cheese Crumble Cake
Serve this cake warm or at room temperature. It is delicious on its own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
how to store Blueberry and Cream Cheese Crumble Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze the crumb cake; wrap it tightly and store it in the freezer for up to 3 months.
tips to make Blueberry and Cream Cheese Crumble Cake
- Ensure all ingredients are at room temperature for the best texture.
- Use fresh blueberries for the best flavor, but you can substitute frozen ones if needed.
- Adjust the sweetness by varying the sugar in the recipe according to your taste.
variation
For a different flavor, you can substitute raspberries or strawberries for the blueberries. You can also add a sprinkle of cinnamon to the crumble for added warmth and depth.
FAQs
Can I use other types of jam?
Yes! You can experiment with other fruit jams like raspberry or strawberry.
Is there a way to make it gluten-free?
You can use gluten-free all-purpose flour instead of regular flour to make it gluten-free.
Can I make this recipe ahead of time?
Absolutely! You can prepare the cake a day in advance and store it in the refrigerator. Just let it come to room temperature before serving.
