This Creamy Blueberry Crumb Bars recipe is just the thing for using up fresh, in-season blueberries! They’re utterly delicious and simple to make!
My favorite thing about the weather warming up is all of the fresh, in-season produce that I get to play with in the kitchen! Right now in California blueberries are 88 cents a container–I know, 88 cents!
I have bought a plethora of blueberries and I’ve been making blueberry buckwheat pancakes, overnight blueberry muesli, blueberry salad dressing, blueberry scones, blueberry shortcake, and blueberry pancake cupcakes.
This year I decided to take my blueberry crumb bars to the next level and make them a little creamy! Because you know, everything is better with a little cream cheese.
This recipe is quick and easy. It’s also a great recipe to get your kiddos involved. My little one loved helping me press the crust into the pan and crumble the topping over the blueberries. I love recipes like this that builds on kitchen confidence.
Cook’s Note – Creamy Blueberry Crumb Bars:
- These bars will keep in an air-tight container in the refrigerator for up to 5 days.
- While this recipe uses fresh blueberries, you could use frozen ones as well. If you do, do not thaw the berries and increase the cooking time by 5-10 minutes.
Disclosure: This post includes affiliate links.
Cook’s Tools:
- 9 x 13 pan (I like this one because it comes with its own lid!)
- mixing bowls
- pastry cutter
- stand mixer
Creamy Blueberry Crumb Bars
Ingredients
SHORTBREAD CRUST:
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup cold unsalted butter
- 1 large egg
- ¼ teaspoon table salt
- 1 tablespoon grated fresh ginger
- 1 medium lemon zested
CREAMY BLUEBERRY FILLING:
- 8 ounces packaged cream cheese at room temperature
- 1 large egg
- 1 cup granulated sugar
- ⅔ cup Greek yogurt
- 2 teaspoons freshly squeezed lemon juice
- ½ cup flour
- 4 cups fresh blueberries
Instructions
FOR THE SHORTBREAD CRUST:
- Adjust oven rack to middle position and preheat to 375 degrees F. Line 9 x 13-inch baking pan with aluminum foil, leaving overhang on all sides. Lightly spray foil with non-stick cooking spray; set aside.
- In medium bowl stir together 1 cup sugar, 3 cups flour, baking powder, salt, grated ginger, and lemon zest. Use fork or pastry cutter to mix butter and egg (dough will be crumbly). Pat half dough into even layer in prepared pan. Bake 15 minutes while you make filling.
FOR THE FILLING:
- In bowl of stand mixer fitted with paddle attachment add cream cheese and heat on high until smooth and no lumps remain, about 1 minute. Scrape down sides of bowl and add egg, 1 cup sugar, yogurt, lemon juice, and flour. Mix on medium until combined and no flour streaks remain, about 1 minute. Gently fold in blueberries, and pour mixture evenly oven crust. Crumble remaining dough over blueberries and press down gently.
TO FINISH:
- Bake for 45-55 minutes, or until top is golden brown and toothpick inserted comes out mostly clean. Move bars to wire rack and cool to room temperature, about 2 hours. Then cover and chill in refrigerator for at least 1 hour (or overnight). When ready to serve lift bars out of pan using foil overhang and cut into squares (I cut mine into 24 squares/rectangles).
Nutrition
Jenna says
These bars are so yummy, my favorite is the crumble on the top!
Beth says
I see fruit and I see dairy – I’m eating this for breakfast!! I love recipes, like this one, my kiddos can help with too – fun!