My gosh, can you believe it’s almost September!? Wasn’t it just yesterday you and I were whining that we wanted warmer weather and pool season and bikinis and…wait, I never would have whined about wanting bikinis. That must have been you.
Where was I? Oh yeah, September…you whining over bikinis. But yeah, what happened to Summer? It can’t really be almost Fall, can it? My last two school age kids started back to school on August 12th with one in his senior year and the other in Kindergarten. I know, I know, my kids are spaced rather strangely. Kindergarten and senior is nothing, though. I also have a 19 year old and three in their mid to late 20’s as well as 7 grandkids, three of whom are older than my kindergartener hehe.
Man, I can NOT stay on topic today, not that there was really a major topic going anyway. Do you do that? “Ooo, shiny thing!” your way through life? I get distracted easily. Crap, I just did it again. I give up
Berry season is almost over sobs cause I love berries and I had cartons of both blueberries and raspberries I wanted to use before they went bad, but I didn’t know what to make. So what do I fall back on when I’m unsure what to do? I go for the crumbs! C’mon, you know me. Give me streusel or give me death! Because…streusel. Crumbcakes call it crumbs, but we all know it’s streusel with a nickname.
I have a cookbook that I frequently take out from the library. This time around I think it’s about 17 weeks overdue. Sorry, library people! Honest, I’ll get it back there! I really need to buy my own copyÂ she says, channeling Captain Obvious The book is The Best Quick Breads by Beth Hensperger. I love this book (obviously). I have about 900 tabs in it for recipes I want to make, which is of course, why I keep forgetting to return it. One of them was for a Blueberry Cheese Crumbcake. I didn’t change a ton in this, but the changes I DID make made this so much more yummy. Sorry, Beth. No offense.
I used mascarpone instead of plain old boring cream cheese, plus I doubled the vanilla in the cake batter and changed the plain milk to buttermilk, as well as adding both some almond extract and a touch of lemon oil. Plus, I added vanilla in the mascarpone filling and a bit of lemon zest. and a smidgen of vanilla in the crumbs too. I also used raspberries as well as blueberries and probably doubled the recipe amount. Ok, so maybe I did make a few changes lol. Imagine that. This cake take a 10 inch springform pan, which I know some don’t have, but it’s worth the investment. I got a 3 pack of pans, 8, 9, and 10 inch, at Wal-mart, for under 15 dollars. They come in handy for more than just cheesecakes.
This is fairly easy to toss together and smells fantastic when baking. Because…well…crumbs…and mascarpone. Need I say more?
You know the drill 🙂
Blueberry/Raspberry Mascarpone Crumb Cake
- Mascarpone filling-
- 8 ounces mascarpone cheese, room temp
- 1/3 cup sugar
- 1 egg
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon flour
- Crumb topping-
- 1 1/4 cups flour
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 6 tablespoon unsalted butter, cold and sliced thin
- 1/2 cup unsalted butter, room temp
- 2/3 cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon Boyajian Lemon Oil (or sub 1/2 teaspoon lemon extract)
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 pint blueberries
- 1 pint raspberries
- Preheat your oven to 350 degrees. Grease and flour a ten inch springform pan.
- Make your cheese filling and set it in the fridge while you make the rest- In a small bowl, beat together the filling ingredients until smooth and well combined.
- Make your crumbs- In a medium bowl, combine the dry ingredients. Add in the butter and vanilla and cut it in with a pastry blender. What I like to do is use a pastry blender to cut it in, then when it’s fairly well combined, use my fingers to mix it more. The heat from your fingers will help make some of the crumbs a bit chunkier, which is a nice textural contrast in the topping.
- For the cake, in a large bowl, beat together the butter and sugar until creamy. Add in the eggs, one at a time, beating well after each addition. Then add in the extracts and beat well.
- In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture, alternating with the milk, to the butter mixture, beating until smooth and fluffy looking. Start and end with the flour, i.e., flour, milk, flour.
- Pour the batter into the prepared springform pan, then top with half of the berries. Top with the mascarpone filling, then the rest of the berries, Finally, sprinkle the top with the crumb topping.
- Bake at 350 for 60 to 70 minutes or until the top is light brown, the filling is set and the cake has started to slightly pull away form the edge of the pan.
- Cool for at least 30 minutes in the pan before removing the side for serving. Store leftovers in the fridge. This can be reheated gently in a slow oven or in the microwave for about 5 to 10 seconds per slice.
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