For The Glutton’s
Blueberry Cream Cheese Crumble Bar
My Oma (grandma) always made this dessert called “Streuselkuchen” that had this delicious butter-sugar crumble on top of sweet bread. I was feeling a bit nostalgic, yet craving blueberries. So, I combined the two ideas, topped it with a Cinnamon Custard (the recipe for Cinnamon Custard here), and had a deliiiicious and incredibly easy dessert.
For Base & Crumble:
- 3/4 cup caster sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 3 cups flour
- 1 cup butter, room temp
- 1 egg, room temp
- 1 tsp vanilla
- 3 cups fresh blueberries
- 3/4 cup sugar
- 3 tsp cornflour
- 4 oz cream cheese
Preheat oven to 375°F. Lightly grease two loaf tins.
Base and crumble: In a medium bowl blend both sugars, baking powder and flour. Cut in butter, egg, and vanilla until the mixture is well combined (using a pastry cutter, fork, or your hands- I was a total mess by the end), and starts to form big crumbs. Press half of the mixture into the bottom of the loaf tins.
Slice cream cheese into thin pieces, and place on top of base. Feel free to use your hands to break it into un even pieces, you basically want to have a thin layer of cream cheese across the bottom, it doesn’t matter if it isn’t completely even. Part of the beauty of this dessert is the casual look.
In the mean time, gently combine blueberries, sugar and cornflour in a medium sized bowl. Sprinkle the blueberry mixture evenly over the cream cheese. Loosely crumble the remaining dough over blueberries.
Bake for 45 minutes or until the top is lightly browned. Remove from oven and allow to cool to room temp. Cut into desired pieces, square or long thin slices.