Description
Buttery crust layered with creamy cream cheese, bursting blueberries, and a sweet, crumbly oat topping.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3–5 tablespoons ice water
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup sour cream
- 4 cups fresh blueberries, divided
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup rolled oats
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) cold unsalted butter, cut into cubes
Instructions
- Prepare the Crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch pie plate or baking dish. Gently transfer the dough to the pie plate and trim any excess. Crimp the edges. Prick the bottom of the crust with a fork.
- Bake the crust for 12-15 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly.
- Make the Cream Cheese Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the vanilla extract and egg until well combined. Stir in the sour cream until the filling is smooth and uniform.
- Prepare the Blueberry Topping: In a medium saucepan, combine 3 cups of the blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens. Remove from heat and stir in the lemon juice and the remaining 1 cup of fresh blueberries.
- Create the Crumble Topping: In a medium bowl, combine the flour, brown sugar, oats, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Assemble and Bake: Pour the cream cheese filling into the partially baked crust, spreading it evenly. Spoon the blueberry topping over the cream cheese filling, also spreading it evenly. Sprinkle the crumble topping evenly over the blueberry layer.
- Bake in the preheated oven for 30-35 minutes, or until the crumble topping is golden brown and the filling is set. Remove from the oven and let it cool completely on a wire rack before serving.
- Once cooled, you can refrigerate the cake for a few hours to further chill and set the filling. Slice and serve!
Notes
- Make sure the butter for the crust and crumble topping is very cold for the best texture.
- Don’t overmix the crust dough.
- Soften the cream cheese completely to avoid lumps in the filling.
- Stir the blueberry topping constantly while cooking to prevent the cornstarch from clumping.
- If the crumble topping starts to brown too quickly during baking, tent the cake with foil.
- Allow the cake to cool completely before serving for the filling to set properly.
- Prep Time: 45 minutes
- Cook Time: 45 minutes