Blueberry Cheesecake Crumb Cake
👩🍳 Ingredients:
For the Crust:
- 1 3/4 cups all-purpose flour
- Points: 24 points
- Tip: Consider substituting part of the flour with whole wheat flour to add fiber and reduce the glycemic index.
- 1 cup granulated sugar
- Points: 24 points
- Tip: Use a sugar substitute like Swerve or Stevia to reduce the points (0 points with Swerve).
- 1 teaspoon baking powder
- Points: 0 points
- Tip: No changes needed here; baking powder is essential for texture.
- 1/2 teaspoon baking soda
- Points: 0 points
- Tip: Works with the baking powder to help the cake rise.
- 1/2 teaspoon salt
- Points: 0 points
- Tip: Essential for flavor balance, but keep it as is.
- 1 cup unsalted butter, cold and cut into small pieces
- Points: 46 points
- Tip: Substitute with 1/2 cup of light butter to reduce points (23 points).
- 1 large egg
- Points: 2 points
- Tip: Eggs are a low-point, nutrient-dense ingredient, so keep this as is.
For the Blueberry Layer:
- 2 cups fresh blueberries
- Points: 0 points
- Nutritional Benefits: Blueberries are rich in antioxidants, vitamin C, and fiber.
For the Cheesecake Layer:
- 8 oz reduced-fat cream cheese (Neufchâtel)
- Points: 12 points
- Tip: Using reduced-fat cream cheese cuts down on points without sacrificing the creamy texture.
- 1/4 cup granulated sugar (or sugar substitute)
- Points: 6 points with sugar; 0 points with a substitute like Swerve.
- 1 large egg
- Points: 2 points
- Tip: Keep the egg for structure and moisture in the cheesecake layer.
- 1 teaspoon vanilla extract
- Points: 0 points
- Nutritional Benefits: Vanilla extract adds flavor with no points.
For the Crumb Topping:
- 1/2 cup all-purpose flour
- Points: 8 points
- Tip: Substitute with almond flour (4 points) to add healthy fats and reduce points.
- 1/4 cup sugar or sugar substitute
- Points: 6 points with sugar; 0 points with a substitute like Swerve.
- 1/4 cup light butter, cold and cut into small pieces
- Points: 12 points
- Tip: Light butter lowers the points while keeping the crumb topping rich.
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper.
- Prepare the Crust:
- In a large mixing bowl, combine the flour, sugar (or substitute), baking powder, baking soda, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the egg and mix until the dough forms.
- Press the dough into the bottom of the prepared baking dish.
- Prepare the Blueberry Layer:
- Evenly distribute the fresh blueberries over the crust layer.
- Prepare the Cheesecake Layer:
- In a medium bowl, beat the reduced-fat cream cheese until smooth.
- Add the sugar (or substitute), egg, and vanilla extract, mixing until smooth and creamy.
- Pour the cheesecake mixture over the blueberries.
- Prepare the Crumb Topping:
- In a small bowl, mix the flour (or almond flour), sugar (or substitute), and cold light butter.
- Mix until it forms a crumbly texture.
- Sprinkle the crumb topping over the cheesecake layer.
- Bake:
- Bake in the preheated oven for 45-50 minutes, or until the top is golden and the cheesecake layer is set.
- Allow the cake to cool completely before slicing.
- Serve:
- Cut into 12 equal pieces to keep the points low. Enjoy!
Nutritional Information:
- Serving Size: 1 slice (1/12th of the cake)
- Estimated WW Points: Approximately 5 points per slice (when using substitutions)
Tips & Benefits:
- Portion Control: Cutting the cake into 12 pieces helps manage portion sizes and keeps the points low.
- Healthier Substitutes: Using almond flour and light butter in the crumb topping adds healthy fats and reduces points.
- Antioxidants: The blueberries are packed with antioxidants, which are beneficial for overall health.
This Blueberry Cheesecake Crumb Cake is a delicious, lower-point dessert option that still feels indulgent. Perfect for satisfying your sweet tooth while staying within your Weight Watchers points!