Blueberry bars

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Blueberry Bars with Crumble Top combine the natural sweetness of blueberries with a creamy, tangy filling for a delightful treat. Their buttery shortcrust base and crumbly top make them a perfect dessert, snack, or addition to any gathering. Easy to make and transport, these bars are sure to impress and satisfy any crowd.

Crumble bars on a wooden board — Cream Cheese Bars with Blueberries

Blueberries, often hailed as a superfood, are packed with antioxidants, vitamins, and fiber, making them a nutritious and delicious addition to any dessert. Their natural sweetness and slight tartness pair beautifully with a creamy, tangy cream cheese filling, creating a harmonious blend of flavors in every bite. Blueberry Cream Cheese Bars with Crumble Top are a versatile treat, perfect for any occasion.

Whether you’re looking for a satisfying dessert, a quick snack, or a delightful treat to share at get-togethers, these bars are the ideal choice. Their portability and crowd-pleasing taste make them a favorite for picnics, parties, and family gatherings. With a buttery shortcrust base, a luscious cream cheese filling, and a crumbly top, these bars are sure to impress and satisfy everyone’s sweet tooth.

Why is this the best recipe?

The combination of sweet cream cheese and tart blueberries creates a delightful balance of flavors that pleases the palate.
The shortcrust pastry provides a buttery, crumbly base and topping, while the creamy filling adds a smooth, rich texture, making each bite a satisfying textural contrast.
This recipe can easily be adapted with different fruits or flavorings, allowing you to customize the bars to suit your taste or the season.
The vibrant blueberries and golden crumble top create a visually appealing dessert that is sure to impress guests and enhance any table setting.
These bars can be made in advance and stored in the refrigerator, making them a convenient dessert option for parties, picnics, or just a quick sweet treat during the week.

Blueberry bars cut on a wooden board — Cream Cheese Bars with Blueberries

Ingredients and substitutes

All-purpose flour: Forms the base structure of the pastry. Whole-wheat flour or a gluten-free flour blend (for a different texture and flavor).
Powdered sugar: Adds sweetness and helps to create a tender crumb. Granulated sugar (use slightly less, about 1/3 cup) or coconut sugar.
Cold unsalted butter: Provides richness, flakiness, and flavor to the pastry. Margarine, coconut oil (solid), or shortening.
Eggs: Egg yolk adds richness and helps bind the dough, but can be omitted.
Cold water: Helps bring the dough together. Cold milk, cream, or a dairy-free alternative like almond milk.
Cream cheese: Provides a creamy, tangy base for the filling. Mascarpone cheese, ricotta cheese, or dairy-free cream cheese.
Granulated sugar: Sweetens the filling. Honey, maple syrup, or a sugar substitute like stevia or erythritol (adjust to taste).
Vanilla extract: Adds flavor and enhances the overall taste. Almond extract, lemon extract, or vanilla bean paste.
Blueberries: Provide a juicy, fruity component to the filling. Other berries like raspberries, blackberries, or chopped strawberries.
Cornstarch: Thickens the filling and helps prevent it from becoming too runny. Arrowroot powder, tapioca starch, or flour.
Lemon juice: Enhances the blueberries’ flavor and adds a touch of acidity. Lime juice or a splash of apple cider vinegar.

Ingredients Shot Collage for Blueberry Crumble. — Fruit Crumble – Fresh Blueberries – Recipe

Step-by-step: Blueberry Cream Cheese Bars

Shortcrust Pastry: Combine the flour, powdered sugar, and salt in a large bowl. Add the cubed cold butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and mix until the dough starts to come together. Add cold water, one tablespoon at a time, until the dough forms.

Progress pictures collage making the crumble topping. — Fruit Crumble – Fresh Blueberries – Recipe

Divide: Divide the dough into two bowls. Refrigerate for at least 30 minutes.
Cream cheese filling – In a mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the egg and vanilla extract and continue to beat until well combined.
Blueberry mixture – In a separate bowl, toss the blueberries with cornstarch and lemon juice.
Oven – Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Assemble – Press one portion of the dough evenly into the bottom. Bake in the preheated oven for 15 minutes. Spread the blueberry cream cheese filling evenly over the pastry base. Sprinkle the prepared blueberries over the cream cheese filling. Crumble the remaining half of the shortcrust pastry over the blueberries.
Bake in the oven for another 35-40 minutes or until the top is light brown and the filling is set.
Cool – Remove from the oven and let the bars cool completely in the pan on a wire rack.
Cut – Once cooled, use the parchment paper overhang to lift the bars from the pan. Cut into squares and serve.

Stack of blueberry bars on a wooden board — Cream Cheese Bars with Blueberries

Tips for Success

Use Cold Butter: Ensure your butter is cold when making the shortcrust pastry. Cold butter helps create a flaky and tender crust. Cut it into small cubes and refrigerate it until ready to use.
Properly Mix the Dough: Mix the dough just until it comes together. Over-mixing can result in a tough crust. If using a food processor, pulse the ingredients to avoid over-processing.
Chill the Dough: Chill it for at least 30 minutes after forming the dough. This helps the dough relax and prevents shrinking during baking.
Evenly Press the Base: When pressing the dough into the baking pan, ensure it’s even and reaches all corners. This ensures a consistent base for the filling.
Room-Temperature Cream Cheese: Use room-temperature cream cheese for the filling to ensure a smooth and lump-free mixture. Take the cream cheese out of the fridge about an hour before baking.
Coat the Blueberries: Toss them with cornstarch and lemon juice before adding them to the filling. This prevents them from sinking and helps thicken the filling as it bakes.
Don’t Overbake: Watch the bars while they bake. The top should be golden brown, and the filling should be set but slightly jiggly in the center. Overbaking can dry the bars.
Cool Completely: Allow the bars to cool completely in the pan before cutting. This helps them set properly and makes cutting into neat squares easier.
Line the Pan: Line the baking pan with parchment paper, leaving an overhang on the sides. This makes lifting the bars out of the pan easier and ensures clean edges.
Storage: Store the bars in an airtight container in the refrigerator. They can last up to a week. For longer storage, freeze the bars and thaw them in the fridge before serving.

Blueberry bars on a wooden baord — Cream Cheese Bars with Blueberries

more blueberry recipes

Baked Blueberry Cheesecake Bars

Blueberry Peach Puff Pastry Tarts

One Bowl Blueberry Yogurt Cake

Blueberry Cobbler Recipe

Frequently asked questions

How long will these bars keep?

These bars will be kept in the fridge for 4 to 5 days. Cream cheese is dairy and thus perishable, so they do need to be kept in the refrigerator. You can even freeze them for up to a month.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. No need to thaw them; just toss them in cornstarch and lemon juice before adding them to the filling.

Can I make these bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend in the shortcrust pastry to make the bars gluten-free.

Can I use other fruits instead of blueberries?

Absolutely! These bars are versatile, and you can use other berries like raspberries, blackberries, or chopped strawberries. For a different twist, try using chopped mango, apples, or a mix of your favorite fruits.

Can I prepare these bars in advance?

Yes, these bars can be made a day or two in advance. They taste even better after chilling, as the flavors meld together. Perfect for parties and get-togethers.

What’s the best way to cut the bars neatly?

For clean cuts, use a sharp knife and wipe it clean between each cut. It’s also helpful to chill the bars in the refrigerator before cutting.

Are there any dairy-free options for these bars?

Yes, you can make these bars dairy-free by using a dairy-free butter alternative for the shortcrust pastry and a dairy-free cream cheese for the filling.

Veena Azmanov

Blueberry Bars

5 from 19 votes

Blueberry Cream Cheese Bars with Crumble Top combine the natural sweetness of blueberries with a creamy, tangy filling for a delightful treat. Their buttery shortcrust base and crumbly top make them a perfect dessert, snack, or addition to any gathering. Easy to make and transport, these bars are sure to impress and satisfy any crowd.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 16 squares

Course: Dessert

Cuisine: American

Calories: 260

Ingredients

Shortcrust Pastry

2 cups (250 g) All-purpose flour
½ cup (60 g) Powdered sugar
1 cup (227 g) cold unsalted butter cubed
¼ tsp Salt
1 large Egg yolk
1-2 tbsp Cold water (as needed)

Blueberry Cream cheese filling

8 oz (226 g) Cream cheese softened
½ cup (100 g) Granulated sugar
1 large Egg
1 tsp Vanilla extract
1½ cups (222 g) Fresh or frozen blueberries
1 tbsp Cornstarch
1 tbsp Lemon juice

Method

Shortcrust Pastry: Combine the flour, powdered sugar, and salt in a large bowl. Add the cubed cold butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and mix until the dough starts to come together. Add cold water, one tablespoon at a time, until the dough forms.
2 cups All-purpose flour, ½ cup Powdered sugar, 1 cup cold unsalted butter, ¼ tsp Salt, 1 large Egg yolk, 1-2 tbsp Cold water (as needed)
Divide: Divide the dough into two bowls. Refrigerate for at least 30 minutes.
Cream cheese filling – In a mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the egg and vanilla extract and continue to beat until well combined.
8 oz Cream cheese, ½ cup Granulated sugar, 1 large Egg, 1 tsp Vanilla extract
Blueberry mixture – In a separate bowl, toss the blueberries with cornstarch and lemon juice.
1½ cups Fresh or frozen blueberries, 1 tbsp Cornstarch, 1 tbsp Lemon juice
Oven – Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Assemble – Press one portion of the dough evenly into the bottom. Bake in the preheated oven for 15 minutes. Spread the blueberry cream cheese filling evenly over the pastry base. Sprinkle the prepared blueberries over the cream cheese filling. Crumble the remaining half of the shortcrust pastry over the blueberries.
Bake in the oven for another 35-40 minutes or until the top is light brown and the filling is set.
Cool – Remove from the oven and let the bars cool completely in the pan on a wire rack.
Cut – Once cooled, use the parchment paper overhang to lift the bars from the pan. Cut into squares and serve.

Notes

Use Cold Butter: Ensure your butter is cold when making the shortcrust pastry. Cold butter helps create a flaky and tender crust. Cut it into small cubes and refrigerate it until ready to use.
Properly Mix the Dough: Mix the dough just until it comes together. Over-mixing can result in a tough crust. If using a food processor, pulse the ingredients to avoid over-processing.
Chill the Dough: Chill it for at least 30 minutes after forming the dough. This helps the dough relax and prevents shrinking during baking.
Evenly Press the Base: When pressing the dough into the baking pan, ensure it’s even and reaches all corners. This ensures a consistent base for the filling.
Room-Temperature Cream Cheese: Use room-temperature cream cheese for the filling to ensure a smooth and lump-free mixture. Take the cream cheese out of the fridge about an hour before baking.
Coat the Blueberries: Toss them with cornstarch and lemon juice before adding them to the filling. This prevents them from sinking and helps thicken the filling as it bakes.
Don’t Overbake: Watch the bars while they bake. The top should be golden brown, and the filling should be set but slightly jiggly in the center. Overbaking can dry the bars.
Cool Completely: Allow the bars to cool completely in the pan before cutting. This helps them set properly and makes cutting into neat squares easier.
Line the Pan: Line the baking pan with parchment paper, leaving an overhang on the sides. This makes lifting the bars out of the pan easier and ensures clean edges.
Storage: Store the bars in an airtight container in the refrigerator. They can last up to a week. For longer storage, freeze the bars and thaw them in the fridge before serving.

Equipment you will need

Food Processor

Mixing Bowl SS

Square C.Pan 8

Nutrition

Tried this recipe?

Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!

26 Comments

Millicent says:

at

Hi Veena
I subscribe to your website. great advice and recipes. thank you

However, I made the blueberry bars and I think the 250g (2cups flour) is the incorrect weight for the amount of butter? the base and crumble is pure butter, little to no flour. should it not be 500g (2cups flour). I had to peel the base off and throw the base away. please advise

1. Veena Azmanov says:
  
  at
  
  Hi Millicent,
  
  Thank you for trying the recipe and for taking the time to leave a comment.
  
  The flour amount is correct as written. This recipe uses a rich shortbread-style dough that is divided between the base and the crumble topping, so the mixture will be softer and more buttery than a traditional pie crust.
  
  A few things that can affect the texture are using softened butter instead of cold butter, measuring ingredients by volume rather than weight, or skipping the chilling step if your kitchen is warm.
  
  I definitely would not recommend increasing the flour to 500 g, as that would make the crust quite dry and change the texture significantly.
  
  I’d be happy to help troubleshoot further if you can tell me whether you measured by weight or cups and whether the butter was cold when you made the dough.
  
  Thanks again!
  
2. Millicent says:
  
  at
  
  Hi again
  Thanks for the speedy response. I followed the recipe wrt cold butter, weighed everything in grams etc. the crust was super buttery but I now see that’s what it needs to be. The bars were very tasty just the crust seemed different to what I’m used to.
  As I mentioned in my first note all your recipes are fabulous and fail proof. Thanks again.
  
  1. Veena Azmanov says:
    
    at
    
    Thank you, Milicent. So happy you enjoyed these bars and love the other recipes. Thanks fro the lovely feedback. Appreciate it very much
    
Dan Zehr says:

at

I LOVE LOVE LOVE blueberries! That sounds so flavorful! One of my favs. I can’t WAIT to try this! Thank you for this great recipe! So YUMMY!

1. Veena Azmanov says:
  
  at
  
  Thanks, Dan. I hope you try it.