Farmer’s Cheese Blueberry Crumb Cake: slightly sweet, creamy and buttery with a hint of blueberry. This cake has a texture reminiscent of cheesecake when chilled — a comforting Ukrainian-style dessert.
If you enjoy farmer’s cheese, try these recipes: cheese pancakes (sirniki), farmer’s cheese sweet rolls and homemade farmer’s cheese.
Farmers Cheese Blueberry Crumb Cake Recipe:
The cake begins with a buttery crust made from a simple flour-and-butter mixture, topped with a creamy layer of farmer’s cheese mixed with eggs and dried blueberries, then finished with more of the buttery crumb for a slightly crisp topping.
Farmer’s cheese is a staple in Ukrainian kitchens and features in many traditional desserts. It has a creamy, slightly tangy flavor and a texture that is much nicer than typical store-bought cottage cheese. If you’d like to make your own, there’s a trusted homemade farmer’s cheese recipe available.
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 into a measuring cup
- 1/2 cup granulated sugar
- 3 large eggs
- 3/4 cup dried blueberries (or 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, sift and whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking soda and 1/4 teaspoon salt. Using the large holes of a grater, grate 6 oz of cold butter directly into the dry ingredients. Mix with a fork until the mixture resembles coarse crumbs. This mixture will serve as both the crust and the topping. Cover and refrigerate for 1 hour.
2. Crumble 4 cups of farmer’s cheese by hand into a measuring cup and transfer to a separate bowl. Break up the cheese slightly with a fork. Add 3 large eggs, 1/2 cup sugar, 1 teaspoon vanilla extract and 1/4 teaspoon salt. 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. After the crust mixture has chilled for an hour, preheat the oven to 350°F (175°C). Spread most of the crust mixture evenly into the prepared baking pan, reserving about 1/2 cup for the topping. Spread the farmer’s cheese filling over the crust, making sure to cover the edges and corners. Drop remaining bits of crust around the top and gently press or leave as loose crumbs for texture. Sprinkle the reserved crumb mixture over the filling. Bake for 50 minutes.
The cake will appear puffy when it comes out of the oven and will flatten slightly as it cools and sets — that’s normal for desserts made with farmer’s cheese.
Allow the cake to cool, then chill in the refrigerator for the best texture and flavor. Cut into squares and serve. Chilled, this cake tastes similar to cheesecake. It keeps well in the refrigerator for 3–4 days.
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 your own in under an hour
