Blueberry Cream Cheese Bars have become a cherished staple in my household, especially when summer rolls around and blueberries are at their peak. Growing up, my family always had a tradition of going blueberry picking every July. We’d come home with buckets brimming with fresh blueberries, their vibrant color and sweet aroma filling the air. My mom would make everything from blueberry pancakes to blueberry jam, but my favorite treat was always her Blueberry Cream Cheese Bars.
These bars are incredibly easy to make and bring together the perfect balance of flavors and textures. The buttery oat crust provides a satisfying crunch, which beautifully contrasts with the creamy, tangy cream cheese filling. The burst of juicy blueberries in every bite adds a delightful sweetness that ties everything together. What I love most about this recipe is its versatility. While fresh blueberries are always a delight, using frozen blueberries works just as well, making this recipe perfect for any time of the year.
One of my favorite variations of this recipe is adding a hint of lemon zest to the cream cheese filling. The citrusy zing pairs wonderfully with the blueberries and adds an extra layer of freshness to the bars. If you’re a fan of nuts, a handful of chopped pecans or walnuts in the crumble topping adds a delightful nutty flavor and extra crunch. For those who enjoy a bit of spice, a sprinkle of cinnamon in the crust mixture can provide a warm, comforting touch.
These Blueberry Cream Cheese Bars are not just a treat for the taste buds but also a visual delight. The deep blue of the blueberries against the creamy filling and golden crust makes for a beautiful presentation. They are perfect for family gatherings, picnics, or just a simple treat to enjoy with your afternoon tea or coffee. Plus, they store well, so you can make them ahead of time and enjoy them throughout the week.
Whether you stick to the classic recipe or experiment with your own variations, these bars are sure to be a hit. They bring a bit of summer joy to every bite, reminding me of those cherished blueberry-picking days with my family.
How to Make the Blueberry Cream Cheese Bars
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Ingredients
- 1⅓ cups uncooked quick oats
- 8 ounces cream cheese
- 1 cup fresh or frozen blueberries
- ⅔ cup packed brown sugar
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1⅓ cups all-purpose flour
- ½ teaspoon salt
- 1 egg yolk
- ⅔ cup granulated sugar
- ¾ cup unsalted butter, softened
- 1 can (14 ounces) sweetened condensed milk
Directions
- Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper or grease it with non-stick cooking spray for easy removal and cutting of the bars after baking.
- In a large bowl, blend the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the salt and baking soda. Gradually mix in the all-purpose flour and quick oats until the texture becomes crumbly. Firmly press half of this crumbly mixture into the bottom of your prepared pan. Bake for about 13 minutes until set and slightly golden.
- While the base is baking, prepare the filling. In another bowl, beat the cream cheese until it’s smooth and free of lumps. Slowly add the sweetened condensed milk, mixing until fully combined. Stir in the vanilla extract and egg yolk until well-blended.
- Remove the partially baked crust from the oven. Pour the cream cheese mixture over the crust and spread it evenly. Sprinkle the blueberries over the cream cheese layer. Crumble the remaining oat mixture over the blueberries and gently press it down to form the top layer.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the edges are golden and the top is firm.
- Once baked, remove the pan from the oven and let the bars cool completely in the pan on a wire rack. After cooling, use the parchment paper edges to lift the bars out of the pan. Place them on a cutting board and cut into desired sizes.
Storing Suggestions:
Store the cut bars in an airtight container, with parchment paper between layers to prevent sticking. Refrigerate for up to five days or freeze for longer storage.
FAQs:
Can I use frozen blueberries instead of fresh ones?
Yes, you can use either fresh or frozen blueberries for this recipe. If using frozen blueberries, there’s no need to thaw them before adding them to the cream cheese layer.
How do I prevent the crust from becoming too crumbly?
To ensure the crust holds together, make sure to firmly press the crumbly mixture into the bottom of the pan before baking. This helps create a solid base for the bars.
What can I use as a substitute for quick oats?
If you don’t have quick oats, you can use old-fashioned rolled oats instead. The texture may be slightly different, but it will still work well in the recipe.
Can I add other fruits to this recipe?
Yes, you can add other fruits such as raspberries or strawberries. Make sure to adjust the sweetness and liquid content if using very juicy fruits.
How should I store these bars for longer periods?
For longer storage, you can freeze the bars. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. They can be frozen for up to three months.
Can I use a different type of pan?
A 9×13 inch baking pan is recommended for this recipe, but you can use other sizes. Adjust the baking time accordingly, keeping an eye on the bars as they bake to ensure they don’t overcook.
Blueberry Cream Cheese Bars
Ingredients
- ¾ cup softened unsalted butter
- ⅔ cup granulated sugar
- ⅔ cup packed brown sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1⅓ cups all-purpose flour
- 1⅓ cups uncooked quick oats
- 8 ounces cream cheese
- 1 can 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 egg yolk
- 1 cup fresh or frozen blueberries
Instructions
- Preparation: Start by preheating your oven to 350°F. Line a 9x13 inch baking pan with parchment paper or generously grease it with non-stick cooking spray for easy removal and cutting of the bars after baking.
- Crust and Crumble: In a large bowl, blend the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the salt and baking soda. Gradually incorporate the all-purpose flour and quick oats, mixing until the texture becomes crumbly. Press half of this crumbly mixture firmly and evenly into the bottom of your prepared pan. Bake in the preheated oven for about 13 minutes until set and slightly golden.
- Cream Cheese Filling: While the base is baking, prepare the filling. In another bowl, beat the cream cheese until it’s smooth and free of lumps. Slowly add the sweetened condensed milk, mixing until fully combined. Stir in the vanilla extract and egg yolk, ensuring everything is well-blended.
- Assembly: Take the partially baked crust out of the oven. Pour the cream cheese mixture over the crust and spread it evenly. Sprinkle the blueberries over the cream cheese layer. Crumble the remaining oat mixture over the blueberries and gently press it down to form the top layer.
- Final Baking: Place the pan back in the oven and bake for an additional 20-25 minutes, or until the edges are golden and the top is firm.
- Cooling and Cutting: Once baked, remove the pan from the oven and let the bars cool completely in the pan on a wire rack. After cooling, use the parchment paper edges to lift the bars out of the pan. Place them on a cutting board and cut into desired sizes.
- Storage: Store the cut bars in an airtight container, with parchment paper between layers to prevent sticking. Refrigerate for up to five days or freeze for longer storage.
