Description
Blueberry Muffin Cheesecake Bake is a sweet and creamy dessert casserole that combines the fluffy texture of blueberry muffins with a rich cheesecake layer. Bursting with juicy blueberries and finished with a buttery crumble topping, this bake is perfect for brunch, holidays, or dessert.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup milk
- 2 cups fresh or frozen blueberries
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour (for crumble)
- 4 tablespoons cold butter, cubed (for crumble)
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Add dry ingredients alternately with milk until just combined.
- Gently fold in blueberries.
- Spread half of the muffin batter into the prepared baking dish.
- Beat cream cheese, powdered sugar, and lemon juice until smooth.
- Spread the cheesecake mixture over the batter layer.
- Add remaining muffin batter on top in spoonfuls.
- In a small bowl, mix brown sugar, flour, cinnamon, and cold butter until crumbly.
- Sprinkle crumble topping evenly over the bake.
- Bake for 40-45 minutes until golden and set in the center.
- Allow to cool for 15 minutes before slicing.
- Serve warm or chilled.
Notes
- Coat blueberries lightly in flour to prevent sinking if desired.
- Frozen blueberries can be used without thawing.
- Chill before slicing for cleaner cheesecake layers.
- Add lemon zest for a brighter blueberry flavor.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American