Boy oh boy…put anything together with my beloved cheesecake and you will have one very happy blogging gal! I have professed my love for it on more than one occasion, and it’s perfect in its plain, simple form. But toss in some sweet, juicy blueberries AND top it off with a sweet buttery crumble? Perfecto! This is so darned good that I can’t keep this recipe all to myself. I’m a sharer and share I will. I had to break down and buy my blueberries from the grocery store (ugh!) instead of picking them myself. Shameful, I know. I just did not make that a priority this year. So, yes, I paid A LOT for them but I am completely ok with that. More often than not I make desserts in a 9×13 pan because we are dessert lovers and anything smaller won’t last but a couple of hours…at most, however our dessert-lover-sweet-tooth-boy-to-the-extreme Joj and his soon-to-be-Mrs. bought their first house so there is just Joe, myself and our 6’4″ baby, Ty left at home so this 8×8 size is perfect for us three. Plus Joj and Kayla are fitness fanatics so I try to behave and not drop off naughty treats for them very often. And if I make a 9×13 pan of cheesecake anything, you can bet I’ll be picking at it non-stop (and feel nary an ounce of guilt)…after Joj and Kayla’s wedding on August 19 however, all bets are off for this girl. I may even make a very large pan of some deliciousness and not be the good sharer that I claim to be. The creamy, sweet, tangy cheesecake with sweet juicy blueberries topped off with a beautiful golden brown crumble bring this dessert together beautifully. So give it a whirl and let us know how you like it!