Blueberry Mascarpone Crumb Cake

Berries and mascarpone cheese are such an Italian match made in heaven. When I saw the gorgeous blueberries at my farmer’s market this weekend I immediately knew I wanted to use them for baking brunch today. I started working on a recipe and luckily for me, testing went great the first time! That doesn’t always happen so I was really excited about how this blueberry mascarpone crumb cake came out. It was really a basic blueberry muffin batter, but with luscious mascarpone added to give it tons of moisture and a great mouthfeel. With the incredible crumb topping, brunch was never so yummy!

The incredible crumb topping for the blueberry mascarpone crumb cake.
The crumb topping was super simple. I just stirred the ingredients together thoroughly! It was the crowning glory on this blueberry mascarpone crumb cake.
The blueberry mascarpone crumb cake batter.
The batter for the blueberry mascarpone crumb cake came together quickly too. I whisked my wet ingredients by hand into my dry ingredients and that was it! No fancy equipment needed. Then I gently folded in blueberries with a spatula.
The blueberry mascarpone crumb cake ready to bake!
I poured that luscious batter into my well-greased 8 x 8 baking dish. Then the yummy crumb topping was layered right on top. The blueberry mascarpone crumb cake was ready to bake! It needed to bake at 375 for 50-55 minutes. I used the reliable old toothpick test to see if it was done.
The blueberry mascarpone crumb cake, gorgeously golden out of the oven.
The blueberry mascarpone crumb cake looked so gorgeously golden out of the oven. It smelled even better! I let it cool before I sliced it up to serve it.

Let me tell you, hubby absolutely went nuts for this cake. The mascarpone made it so moist, with the juicy blueberries giving gorgeous bursts of flavor. The crumb topping gave it so much amazing texture. This blueberry mascarpone crumb cake was just the perfect, sweet end to a wonderful brunch. It even became an award winner at the local blueberry bake off! I was so excited about that since it was my first baking award. Enjoy, friends! xoxo

Blueberry Mascarpone Crumb Cake
Blueberry Mascarpone Crumb Cake
4.29 from 7 votes
Blueberry Mascarpone Crumb Cake
Blueberry Mascarpone Crumb Cake
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Course: Breakfast
Servings: 1 cake
Author: Jeanie and Lulu's Kitchen
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped walnuts
  • 1/3 cup dark brown sugar packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/2 stick butter melted
  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 stick butter melted and slightly cooled
  • 1 cup milk
  • 1 cup mascarpone cheese
  • 2 whole eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. Pre-heat the oven to 375. Take an 8 x 8 baking dish and spray it liberally with cooking spray. Then prepare the crumb topping first. Combine all of the ingredients in a mixing bowl, with the butter going in last. Stir it all together thoroughly until it is a uniform mixture. Set it aside.
  2. In a large mixing bowl whisk the flour, sugar, baking powder, cinnamon, nutmeg and salt together to aerate them. In another bowl whisk the melted butter, milk, mascarpone, eggs and vanilla together until smooth. Pour the wet ingredients into the bowl of dry ingredients and whisk together just until a smooth batter forms. Switch to a spatula and gently fold in the blueberries.
  3. Pour the batter into the prepared baking dish and even it out with the spatula. Distribute the crumb topping in an even layer on top of the batter, letting it slightly sink in. Get the baking dish into the oven for the cake to bake for around 50-55 minutes. A toothpick inserted in the center should come out clean.
  4. Let it cool for a few minutes, then just cut into slices and serve! It's so amazing for brunch with a great cup of coffee or tea.


12 thoughts on “Blueberry Mascarpone Crumb Cake”

  1. This looks AMAAAAZING!!! Can’t wait to try this out – what a great idea to add the Mascarpone cheese!

    1. Thank you so much, Barbara!! Please let me know what you think when you try it out! I really like the way the mascarpone makes the crumb cake so moist.

  2. I had some mascarpone cheese that I bought for another dish but checked online for another idea. So glad I found this one! I changed a few ingredients using coconut milk for milk, truvia baking blend for the cake sugar, and substituted golden flaxseed meal for 1/3 of the cake flour to give it some omega-3’s. Everyone loved it! Thanks for the great idea for the mascarpone!

  3. 5 stars
    Thank you for sharing this superb recipe! We had handpicked blueberries and mascarpone and were wondering how to use them… this was perfect! Very tasty, moist and easy to make as well!

    By the way, for those living outside the US, a stick of butter contains about 110 grams of butter (not 250 grams as you find in Europe). We had to add more flour (and oats) to our crumbles as I had used too much butter in the topping, but the results were amazing nonetheless. (You can never go wrong with crumble, can you?)

    Thanks again!

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