Blueberry Cream Cheese Bars
Creamy blueberry cream cheese bars with a buttery graham crust and oat streusel — easy to make and perfect for summer.
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Electric mixer
Ingredients
- 1 1/2 cups graham cracker crumbs or digestive biscuits
- 1/3 cup granulated sugar for crust
- 6 tablespoons unsalted butter melted
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar for filling
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice fresh preferred
- 1 cup blueberries fresh or frozen
- 2 tablespoons blueberry jam optional
- 3/4 cup rolled oats
- 1/4 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter cubed for streusel
Instructions
- Preheat oven to 350°F and line an 8x8 pan with parchment; press crust mixture into pan and bake 8–10 minutes.
- Beat cream cheese and sugar until smooth; add egg, vanilla, and lemon and mix until combined.
- Simmer blueberries with a splash of water and jam, mash slightly, and cool; dollop over filling and swirl.
- Make streusel by pulsing oats, brown sugar, cinnamon, and cold butter; sprinkle on top and bake 25–30 minutes.
- Cool completely, chill 2 hours, then slice into squares.
Notes
- Chill bars thoroughly for clean slices.
- Room-temperature cream cheese prevents lumps.