Blueberry Cream Cheese Crumb Bars

3.61 from 56 ratings

Blueberry Cream Cheese Crumb Bars

These Blueberry Cream Cheese Crumb Bars are the perfect balance of sweet, tangy, and creamy. Made with fresh blueberries, a buttery crumb base, and a swirl of vanilla cheesecake, they’re easy to make and even easier to love. A delicious summer dessert that’s great for picnics, parties, or just because!

Course Blueberry Crumb, cream cheese, Easy Dessert

Cuisine American

Keyword blueberry crumb bars, cream cheese bars, Summer

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 328kcal

Author Sarah Kozowski

Ingredients

Crust & Crumble

1 cup white sugar
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Zest of 1 lemon
1 cup cold butter 2 sticks, cubed
1 egg

Blueberry Filling

4 cups fresh blueberries
1/2 cup white sugar
4 tsp cornstarch
Juice of 1 lemon

Cream Cheese Filling

4 oz cream cheese softened
1/4 cup sugar
1 egg
1 tsp vanilla extract

Instructions

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking pan or line it with parchment paper with overhang for easy removal.
In a medium bowl, whisk together 1 cup sugar, 3 cups flour, 1 tsp baking powder, salt, and lemon zest.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Mix in the egg. The dough will be crumbly.
Press half of the crumb mixture evenly into the bottom of your prepared pan. Set the rest aside for topping.
In a large bowl, stir together 1/2 cup sugar and 4 tsp cornstarch. Add lemon juice, then gently fold in the blueberries until coated. Pour the blueberry mixture evenly over the crust.
In a small bowl, beat cream cheese with 1/4 cup sugar until smooth. Add in the egg and vanilla. Mix until creamy. Drop spoonfuls of this cheesecake mixture over the blueberry layer.
Sprinkle the remaining crumb mixture over the top. Bake in the preheated oven for about 45 minutes, or until the top is lightly golden brown and the center is set.
Let the bars cool completely at room temperature for at least 1 hour.Then, transfer the pan to the refrigerator and chill for 3–4 hours, or overnight, before slicing.This helps the layers set beautifully and makes clean slicing super easy.

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