- 2 cups Blueberriesfresh or frozen
- ½ cup Crema Mexicana
- 1 stick Unsalted butterroom temperature
- 2 Eggs
- 1 tsp Vanilla extract
- Zest of 1 Lemon
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- ⅔ cup Granulated sugar
For the Crumble:
- 1 cup Queso fresco cheesecrumbled
- 1 cup All-purpose flour
- 1 tbsp Unsalted buttercold and diced
- ⅓ cup Brown sugarlight
- ¼ cup Granulated sugar
Blueberry Queso Fresco Crumble Cake
This Blueberry Queso Fresco Crumble Cake is more than the mouthful in the name and you are going to love making it this berry season. Using Mexican crema in the batter and queso fresco in the crumble, gives this delicious fruit cake a special, Mexican twist. Not only is the taste extra fruity and delicious, the clean-up time is as easy as the baking process!
To make Blueberry Queso Fresco Crumble Cake, you will need the following ingredients:
Steps to make Blueberry Queso Fresco Crumble Cake
1 | Preheat oven and prepare baking dish | 5 |
Preheat the oven to 350 °F and spray a baking dish with non-stick cooking spray. | ||
2 | Combine butter and sugar | 2 |
In a mixing bowl, combine 1 stick of butter at room temperature with ⅔ cup of granulated sugar until creamy. | ||
3 | Add wet ingredients | 2 |
Stir in 1 teaspoon of vanilla extract, 2 eggs, zest from 1 lemon, and ½ cup of crema Mexicana and mix until well combined. | ||
4 | Add dry ingredients | 2 |
Add 2 cups of all-purpose flour, 2 teaspoons of baking powder and 1 teaspoon of salt. Mix well until completely combined. | ||
5 | Add blueberries | 2 |
Fold in 2 cups of blueberries. Set batter aside. | ||
6 | Prepare crumble | 1 |
In a food processor, add 1 cup of all-purpose flour, 1 tablespoon of cold, diced butter, ⅓ cup of light brown sugar and ¼ cup of granulated sugar. Pulse a few times until a crumble forms the size of peas. | ||
7 | Add Queso Fresco | 2 |
Transfer the crumble to a mixing bowl and add 1 cup of crumbled queso fresco. Mix together. | ||
8 | Prepare cake | 1 |
Transfer the cake batter to the prepared baking dish and top with the prepared queso fresco crumble. | ||
9 | Bake | 1h |
Bake in the preheated oven for about 60-75 minutes until cooked in the middle and golden brown on top. | ||
10 | Serve | |
Allow to cool for 15 minutes before serving. | ||
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Recipe Reviews
Very delicious, maybe a bit difficult to make for a rookie but it was really tasty once I managed to follow the instructions.
Honestly the best cake I've ever managed to make properly, me and my kids loved it!
My kids usually hate fruits because they think they are all too sour but they really enjoyed eating this. I had a huge mess to clean up afterwards but their smiling faces were worth it.
Making this for my friends birthday since she prefers healthier desserts and this is definietly one of those, hope she likes it as much as I did (secretly took a bite already couldn't resist!)
Kinda had a hard time making this so I would set the difficulty to hard instead of medium because it's a lot of work, very yummy cake though so it's worth trying to make even if you're not a pro :)
Thanks for sharing this because I'm officially in love with this cake and if I could marry it I totally would.
I lovee love love blueberries this was super exciting for me to make, could not be happier with how it turned out, absolutely delicious.
Yummy and fast to make compared to some cakes, this blueberry dessert and the dirt cake are now bookmarked.
Better than any store bought cake I could ever purchase and was easy to follow what was written to make it.
Good cake and super tasty, blueberries was a good idea since it's a personal favorite.
Came out kinda dry so I had to make some frosting, was still very good.
Best fresco crumble cake dessert I've ever baked, never expected something so delicious to be so easy to make. I had this with some vanilla icecream and would recommend anyone with a sweet tooth to try it out as well.
Queso fresco crumble cake and peach cobbler coffee cake are my two main desserts in my household, everyone in my family loves it and it never fails to start a party in my mouth!
Well done! Thanks for sharing recipe!