Ingredients
For the Crumb Cake:
- 3 and 1/3 cups whole wheat flour (or white whole wheat flour)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1/3 cup light butter (cold, cut into cubes) or 1/3 cup unsweetened applesauce (for a lighter option)
- Grated zest from 1 lemon (optional)
- 1/3 cup sugar substitute (like Stevia or Monk Fruit, adjust to taste)
- 1/3 cup light brown sugar substitute (or use same sweetener as above)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Blueberry Cheesecake Filling:
- 8 oz. light mascarpone cheese
- 8 oz. light cream cheese (softened)
- ½ cup + 2 tablespoons sugar substitute (or adjust to taste)
- 2 tablespoons cornstarch
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 2/3 cups blueberries (fresh or frozen)
For the Glaze:
- ½ cup sugar substitute powdered sugar (or use powdered erythritol or another low-calorie sweetener)
- 2-3 teaspoons milk (or non-fat milk for fewer calories)
Instructions:
- Prepare the Pan:
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, and spray the bottom and sides with nonstick cooking spray. Set aside.
- Make the Crumb Cake:
- In a large bowl, combine the whole wheat flour, baking powder, salt, sugar substitute, light brown sugar substitute, and lemon zest (optional).
- Add the light butter (or applesauce) to the dry mixture. Use your hands, a fork, or a mixer to blend until the mixture is crumbly.
- Add the eggs and vanilla extract. Mix until the dough comes together into a crumbly texture. If the mixture is too sandy, squeeze it with your fingers to form pea-sized crumbs.
- Press about 2/3 of the crumb mixture into the bottom and slightly up the sides of the pan (about 1 ½ inches high). Place the pan and the remaining crumb mixture in the fridge to chill.
- Make the Cheesecake Filling:
- In a separate bowl, combine the light mascarpone, light cream cheese, sugar substitute, and cornstarch. Mix until smooth.
- Add the eggs and vanilla extract and stir until just combined. Avoid overmixing.
- Pour half of the cheesecake mixture over the chilled crust in the pan.
- Scatter 2/3 cup of blueberries over the cheesecake mixture.
- Spread the remaining cheesecake mixture on top, and then add the remaining blueberries. Sprinkle the remaining crumb mixture over the top.
- Bake:
- Bake at 350°F for about 65-75 minutes, or until golden brown and a toothpick inserted in the center comes out clean. If the top starts to brown too much, tent the cake with aluminum foil to prevent over-browning.
- Make the Glaze:
- In a small bowl, whisk together the powdered sugar substitute and milk. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin.
- Serve:
- Once the cake has cooled, drizzle the glaze over the top, if desired. Alternatively, you can skip the glaze and serve it with extra fresh blueberries for a lighter topping.
