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Easy Blueberry Cream Cheese Bars Recipe

A close-up of one square of blueberry cream cheese cake, topped with powdered sugar.
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Make these simple blueberry cream cheese squares for a dependable, delicious summer dessert. This recipe combines a soft cake base with a rich cream cheese layer and fresh blueberries.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon cornstarch
  • 1/4 cup powdered sugar for dusting

Instructions

  1. Preheat your oven to 350 degrees F. Grease and line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the cake base: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup of sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the egg and 1 teaspoon of vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined. Do not overmix.
  5. Press the cake batter evenly into the bottom of the prepared baking pan.
  6. Prepare the cream cheese filling: In a separate bowl, beat the softened cream cheese and 1/4 cup of sugar until smooth. Beat in the egg yolk and 1/2 teaspoon of vanilla extract until just combined.
  7. In a small bowl, toss the blueberries with the cornstarch. This prevents them from sinking.
  8. Drop spoonfuls of the cream cheese mixture over the cake batter. Gently spread the cream cheese layer.
  9. Scatter the coated blueberries evenly over the cream cheese layer.
  10. Bake for 35 to 40 minutes, or until the edges are lightly golden and the cream cheese layer is mostly set. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
  11. Let the bars cool completely in the pan on a wire rack. This is important for clean cutting.
  12. Once cool, lift the bars out using the parchment overhang. Dust the top generously with powdered sugar before cutting into 16 squares.

Notes

  • If using frozen blueberries, do not thaw them before tossing with cornstarch.
  • For cleaner squares, chill the cooled bars for at least one hour before slicing.
  • You can substitute lemon zest in the cream cheese layer for a brighter flavor.

Nutrition

Find it online: https://cookerycommand.com/blueberry-cream-cheese-cake-squares/