Blueberry Bars

Author: Veena Azmanov

Prep Time: 10

Cook Time: 50

Total Time: 1

Calories: 13

Adjust Servings Here: 16 squares

Description

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.

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

Instructions

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 9x9-inch (23x23 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.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you