Blueberry Bars - Cream Cheese

This simple, easy recipe for blueberry bars has a buttery crust on the bottom, cream-cheese based blueberry filling in the center topped with crumble. Use fresh or frozen blueberries.

Table of Content

• About these bars
• Ingredients and substitutes
• Step by step instructions 
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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I can never have enough berries when they are in season. We love eating them just as is but I have a way of adding them to my ice creams, smoothies, tarts, cheesecakes, these delicious blueberry bars. See my over 30 blueberry recipes here. Unfortunately, the berry season is always so short.

About these bars

Do you remember my apricot crumble bars and cherry pie crumble bars? these are very similar.

These are not loaded with cream cheese because I wanted to keep the fresh blueberries are the main ingredient rather than drown them with too much cream cheese.

The cream cheese just adds a nice creamy texture but still keeps that sweet and tart element you get from the berry. Having said that you can double the cream cheese and it will still work.

All fresh, canned, or frozen blueberries will work for this recipe. Today I am using fresh blueberries in season.

• Fresh - just wash them, remove any stalks and discard any that look bad.
• Canned - Drain well, reduce sugar as suggested below and use only the amount of liquid as required in the recipe below.
• Frozen  - Thaw, drain any excess liquid then use as suggested in the recipe.

The recipe is also very simple and easy

• Make the crumble mixtures (up to 5 days ahead).
• Divide the crumble mixture for top and bottom.
• Press half crumble mixture into the pan for the base.
• Bake the base - 15 mins.
• Make the blueberry filling
• Spread the blueberry filling over the base.
• Top with the remaining crumble mixture.
• Bake the top - 30 mins.
• Cool, cut into 16 squares.

Ingredients and substitutes

• Blueberries - If using frozen you can keep the amount of sugar but if you use sweet canned blueberries then I suggest reduce the sugar by half. The best practice is to taste and see how sweet they are. If you not sure half the sugar would work great as a guide.
• White granulated sugar - Personally I like my crumble topping to be a lighter color so I prefer to use white. You can easily substitute with light or brown sugar with the same quantity. Take note that brown sugar does contain molasses so it will influence the taste and flavor accordingly.
• Unsalted Butter - I always use unsalted because I like to control the amount of salt I use. If you use salted butter that's fine just omit salt in the recipe. Margarine or veg shortening works as well but they both will affect the texture of the crumble - margarine has a bit more liquid so you may need to use a tad less. Veg shorting will make the crumble topping more crispy.
• Spice mix - There is so much flavor you can add to this and yet simple vanilla extract on its own works great which is usually my preferred in summer, as it keeps it fresh.  In winter I often use a pinch of nutmeg but cinnamon is another spice that does great here too!

Step by step instructions 

• Preheat oven to 190 °C / 380 °F / Gas Mark 5
• Line an 8 x 8 square cake pan or a 7 x 9" rectangle pan with parchment paper leaving an overhang so you can pick the bars out.
• In a bowl of a food processor - add flour, sugar, salt, vanilla extract, and butter. Pulse a few times - until breadcrumb consistency. 
  Tip - Alternatively, you can use a pastry blender or your fingers to squish the butter into the flour until you reach a breadcrumb consistency
• Save almost half of the mixture for the topping in the refrigerator.
  Tip - I like to use more for the base and lesser for the top. That way the base makes for better squares
• Add the 2 tablespoon of milk to the remaining mixture and pour it into the prepared baking pan. Use the back of a spoon or glass to press it down firmly.
  Tip - pressing firmly will give a firmer crust that will make better pieces later.
• Bake for 10 minutes until lightly golden but not cooked thru. Cool for 5 minutes.
• In a mixing bowl, add the blueberries, sugar, lemon, vanilla extract, salt, and cornflour. Combine well. Set aside
  Tip - Do not prepare the filling too early.  The juices will make the base too wet and soggy.
• Spread the cream cheese over the crust evenly with a spatula. Pour the blueberry mixture over the cream cheese mixture and spread evenly.
• Finally, top with the crumble mixture (we saved it in the refrigerator earlier)
• Continue to bake for another 35 to 40 minutes until lightly golden. Cool completely then cut into 16 squares

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Frequently asked questions

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Printable Recipe