Blueberry Crumble Cake with Farmer’s Cheese Filling

Farmer’s Cheese Blueberry Crumb Cake: slightly sweet, creamy and buttery with a gentle hint of blueberry. When chilled, a slice has a texture and flavor reminiscent of cheesecake — a Ukrainian-style favorite.

If you enjoy farmer’s cheese, try these recipes from the same tradition: cheese pancakes (sirniki), farmer’s cheese sweet rolls, and homemade farmer’s cheese.

Farmers Cheese Blueberry Crumb Cake Recipe:

This cake begins with a buttery crumb made from a simple flour-and-butter mixture that forms both the crust and the streusel-like topping. The filling is a creamy layer of farmer’s cheese mixed with eggs, sugar and dried blueberries. After baking, the cake is light and fluffy, and it sets into a dense, cheesecake-like texture once refrigerated.

Farmer’s cheese is a staple in Ukrainian kitchens and is commonly used in many desserts. It’s creamy and has a fresh, tangy flavor that differs from store-bought cottage cheese. If you don’t have homemade farmer’s cheese, you can prepare it quickly at home using a basic recipe for fresh curd cheese.

Crust and Topping Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 6 oz (1 1/2 sticks) unsalted butter, cold
• 1 teaspoon baking soda
• 1/4 teaspoon table salt

Filling Ingredients

• 4 cups farmer’s cheese, crumbled
• 1/2 cup granulated sugar
• 3 large eggs
• 3/4 cup dried blueberries (about one 3.5 oz bag)
• 1 teaspoon vanilla extract
• 1/4 teaspoon table salt

How to Make Farmer’s Cheese Blueberry Crumb Cake

1. In a medium bowl, whisk together 2 cups flour, 1/2 cup sugar, 1 teaspoon baking soda and 1/4 teaspoon salt. Using a box grater, grate 6 oz of cold butter into the dry ingredients (use the large holes) and mix with a fork until the mixture resembles coarse crumbs. This mixture will serve as both the crust and topping. Cover and refrigerate for 1 hour.

2. Crumble 4 cups of farmer’s cheese by hand into a measuring cup, then transfer it to a separate bowl. Break up any large pieces with a fork. Add 3 eggs, 1/2 cup sugar, 1 teaspoon vanilla and 1/4 teaspoon salt to the cheese and stir with a rubber spatula until evenly combined. Fold in 3/4 cup dried blueberries. Butter a 9-inch square baking pan and line it with parchment paper.

3. Preheat the oven to 350°F (175°C). Remove the chilled crumb mixture from the refrigerator and press most of it into the prepared pan to form the base, reserving about 1/2 cup for the topping. Spread the cheese filling evenly over the crust, making sure to cover the edges and corners; use a spatula to drop and gently press the filling as needed. Sprinkle the reserved crumb mixture evenly over the top.

Bake for about 50 minutes. The cake will rise and look fluffy when done; it will settle and firm up as it cools because of the farmer’s cheese. Allow the cake to cool to room temperature, then chill in the refrigerator for best texture. Cut into squares and serve chilled. The cake keeps well in the refrigerator for 3–4 days.

This simple, comforting dessert is perfect for serving with tea or coffee and makes a great make-ahead treat.

More Farmer’s Cheese Recipes

• Cheese Pancakes (sirniki) — a beloved childhood breakfast
• Farmer’s Cheese Sweet Rolls (pirozhki) — soft, fluffy, and irresistible
• Homemade Farmer’s Cheese — make fresh farmer’s cheese at home in under an hour