Blueberry Cheese Crumb Cake

Over the Labor Day weekend, we also celebrated Brian's birthday. He doesn't like much of a fuss but he does like my cooking and baking so I usually try to make him something special. I happen to know that his two favorite desserts are my cheesecake and blueberry crumb cake so I decided to combine them in one, evil genius, birthday dessert.

Imagine a super moist coffee cake, bursting with fresh blueberries and lemon zest. Top that with a layer of creamy lemon cheesecake and finish it with an extra thick layer of cinnamon streusel. Decadent? Over the top?  up...that's why I made it!

On these summer holiday weekends, we usually head out east early on Friday to avoid the mad rush. By the time the Hamptons beach house renters start arriving in the area, we've already done our grocery shopping and stocked up the house for the weekend. They're just getting off the jitney's when we're already relaxing in our garden with a frozen cocktail. But on this particular Friday, Brian had to work late and we didn't head out until after dark. We left the shopping for Saturday morning (and braved the insane crowds) but I'd already baked the cake earlier in the day and brought it with me.

We sat down at our kitchen table, tired. I cut him a slice of the cake and heard him moan when he tasted it. Nearly half of it disappeared that Friday night as he finally got to enjoy his birthday. Over the weekend his brother joined us for a visit and I served him some cake. He knew I always bring a dessert to the family get-togethers (in this case, Rosh Hashanah is a couple of weeks away) and he asked if I'd consider making this cake again. I guess he liked it, too...  Enjoy!





Ingredients (adapted from The Barefoot Contessa)

Crumb Topping Layer:
1/2 Cup sugar
1 Teaspoon cinnamon
1 Stick unsalted butter, melted
1 1/2 Cups all purpose flour
Dash of salt

Cake Layer:
6 Tablespoons unsalted butter (at room temperature)
3/4 Cup sugar
2 Eggs
1 Teaspoon vanilla
1 Teaspoon grated lemon zest
2/3 Cup sour cream
1 1/4 Cups all purpose flour
1 Teaspoon baking powder
1/4 Teaspoon baking soda
1/2 Teaspoon salt
1 Cup blueberries
Confectioner's sugar for dusting

Cheesecake Layer:
8 oz. Cream cheese
1 Egg
1/4 Cup sugar
1 Teaspoon vanilla
1 Teaspoon lemon juice

To make the crumb topping, combine the sugar and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

To make the cake, cream the butter and sugar together using either a stand mixer or a hand mixer. Add the eggs, vanilla, lemon zest and sour cream and continue mixing until combined. In a separate bowl, combine the flour, baking powder, baking soda and salt. Slowly mix into to the batter just until combined.

To make the cheesecake layer, blend the ingredients with a hand mixer, stand mixer or food processor until thoroughly combined and free of lumps.

To assemble the cake, pour the cake layer batter into a greased 9" round spring-form pan (you can also bake this in a 9" square baking dish). Pour the cheesecake batter over the cake batter and gently spread out. Crumble the crumb topping evenly over the batter and bake in a pre-heated 350 degree oven for approximately 50 minutes or until a cake tester comes out clean. Allow to cool completely before removing from the spring-form pan. Dust the top with confectioner's sugar before serving. Makes approximately 10 servings.