Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake
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!