A wonderful Blueberry Cream Cheese Bar that combines cream cheese taste with blueberries and a buttery crumble topping. Great for a party or bring a dish to pass occasions. Just follow the easy step by step photo instructions.
Introduction
Every year I try to do at least one blueberry recipe, this one is near the top for both great taste and usefulness.
Occasionally, my wife will leave hints about things on her Pinterest page, and this time, it was a wonderful-looking recipe from Grandbaby Cakes for Blueberry Crumble Bars.
It looked great, but I like cream cheese with my blueberries, plus I can't keep my hands off things. I combined it with two other recipes and have a very special treat for you.
My Rating
A very nice higher 4. But a 5 rating is ok also.
✔️Tips
This is for an 8X8, 9X9, or 9 inches round baking dish. You can do a double size with a 9X13 pan.
You can use frozen or fresh blueberries. Other berries should work fine, but I have not tested them.
Be sure to cool for 2 hours before cutting,
Store airtight refrigerated for 2-3 days. It will be good frozen for 3-4 months.
I usually like to rave about how fast and easy a recipe is but not quite this time. It wasn't bad, but there are four pans and a mixer. It all takes a little time.
📖Blueberry Recipes
Blueberry Cream Cheese Coffee Cake
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 375° conventional, not convection.
Start by coating an 8X8 baking dish with butter. Dice 1 stick (½ cup) butter. Mix 2 cups flour, ¾ cup sugar, one teaspoon baking powder, ¼ teaspoon salt, one egg, and the butter. (This is for an 8X8, 9X9, or 9 inches round baking dish. You can do a double size with a 9X13 pan. The 9X9 will be a bit thinner.)
Cut the butter into the mixture with either a pastry cutter or fork until crumbly.
Press half of the crumble mixture into the buttered dish. Bake to firm up some for 8 minutes.
While the base is baking, clean, and dry 1 pint of blueberries, fresh preferred but frozen should be fine. Add two teaspoon cornstarch and ½ cup sugar. Mix well.
Combine 8 oz of cream cheese, ½ cup sugar, and one egg. Beat with mixer until smooth.
When the crust is done, top with cream cheese mixture, then the blueberries, and lastly with the rest of the crumble.
Bake until nicely browned. About 40 minutes.
Cool in a refrigerator for at least 2 hours before cutting.
📝Recipe
Blueberry Cream Cheese Bars
Ingredients
Base and topping
- 2 cups flour
- ¾ cup sugar
- 1 stick butter
- 1 egg
- 1 teaspoon baking powder
- ¼ teaspoon salt
Blueberry Mixture
- 1 pint blueberries
- ½ cup sugar
- 2 teaspoon corn starch
Cream Cheese Mixture
- 8 oz cream cheese
- ½ cup sugar
- 1 egg
Instructions
- Preheat oven to 375° conventional, not convection.
- Start by coating an 8X8 baking pan with butter. Dice 1 stick (½ cup) butter. I prefer glass.
- Mix two cups flour, ¾ cup sugar, one teaspoon baking powder, ¼ teaspoon salt, one egg, and the butter. Cut the butter into the mixture with either a pastry cutter or fork until crumbly.
- Press half of the crumble mixture into the buttered dish. Bake to firm up some for 8 minutes.
- While the base is baking, clean and dry one pint of blueberries. Fresh preferred but frozen should be fine. Add two teaspoon cornstarch, and ½ cup sugar. Mix well.
- Combine 8 oz of cream cheese, ½ cup sugar, and one egg. Beat with mixer until smooth.
- When the crust is done, top with cream cheese mixture, then the blueberries and lastly with the rest of the crumble.
- Bake until nicely browned. About 40 minutes.
- Cool in a refrigerator for at least 2 hours and longer if possible before cutting.
Your Own Private Notes
Recipe Notes
Pro Tips
- This is for an 8X8, 9X9, or 9 inches round baking dish. You can do a double size with a 9X13 pan. The 9X9 will be a bit thinner.
- The serving size I’m using about 2X2 but vary to your needs.
- You can use frozen or fresh blueberries. Other berries should work fine but I have not tested them.
- Be sure to cool for 2 hours prior to cutting,
- Store airtight refrigerated for 2-3 days. It will be good frozen for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Editor's Note: Originally Published September 7, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Elaine Perea
I wanted to let you know that I made these in muffin tins. I used jumbo liners so the paper was higher than the edge of the tins. Worked out well, and tidy for a camping trip! I only had one egg, so I used a "flax egg" in the crust, and it set up well. Thanks for a great recipe!
Becky
Great recipe! Combines two favorites - blueberry crumb bars and blueberry cream cheese bars. I beat the egg with a bit of vanilla before adding it to the crust and a bit in the cream cheese. Also use half brown sugar in crust and add a dash of cinnamon. Delicious!
DrDan
I love crumble toppings. While this recipe was a bit more work than normal for me, it is well worth it. Also, I'm a lot faster doing it when I don't take pictures.
Thanks so the note.
Dan
Leslie
I made these with a few modifications, added 1/4 tsp of almond flavoring to the base/topping mixture & mixed approx 1/3 cup of blanched chopped almonds with the topping part of mixture. Also, added 1 tsp of lemon zest and 1 tsp of lemon juice with blue berry mixture and 1 tsp of vanilla flavoring with the cream cheese mixture.
Good luck with your changes at work, hope to see some old favorite recipes and new ones soon. Thanks again for all your recipes