Name: Blueberry Cream Cheese Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup all-purpose flour; 1/2 cup rolled oats (You can use quick oats in a pinch, but texture will be slightly softer.); 1/2 cup brown sugar (Light or dark brown sugar both work.); 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted (If using salted butter, omit any added salt elsewhere.); 1 package cream cheese, softened (8 oz) (Full-fat gives the best texture and flavor.); 1/2 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 2 cups fresh blueberries (If using frozen, do not thaw fully and toss in a small spoonful of flour.)

Blueberry Cream Cheese Bars bring together a tender oat-and-flour crumb, a smooth tangy cream cheese layer, and bursts of fresh blueberries in every bite. The top bakes into a light golden crumble that gives a pleasant contrast to the silky filling. This is an easy, one-pan dessert or snack that moves fast from mixing bowls to the oven — no rolling or complicated steps. Serve slightly chilled or at room temperature for a picnic, brunch, or after-dinner treat. If you like a lighter breakfast version, try this related bake for a morning twist: blueberry cottage cheese breakfast bake.

Why You’ll Love This Blueberry Cream Cheese Bars

Simple ingredients you likely already have on hand.
Two textures in one: a crumbly oat base and a silky cream cheese center.
Bright, fresh blueberry flavor that balances the sweet creaminess.
One-pan baking keeps cleanup quick and easy.
Flexible recipe — works for dessert, brunch, potlucks, or school lunches.
Makes about 9 large bars from a 9×9 inch pan — easy to share or store.
Can be served warm, at room temperature, or chilled for different textures.
No special equipment needed — just bowls, a mixer or fork, and a pan.

What Is Blueberry Cream Cheese Bars?

Blueberry Cream Cheese Bars are a layered bar dessert made with a crumbly oat-and-flour crust, a smooth cream cheese filling, and fresh blueberries baked inside. They taste lightly sweet, creamy, and tangy from the cream cheese, with bursts of juicy berries and a buttery, slightly chewy topping. The cooking method is simple assembly and bake in a 9×9 inch pan at 350°F (175°C). The overall vibe is comfort food that fits brunch, potluck dessert tables, or a cozy treat after dinner. It’s home-style baking that looks impressive but stays very approachable.

Ingredients for Blueberry Cream Cheese Bars

For the Base / Crumb Topping

1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cream Cheese Filling

1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract

For the Fruit Layer

2 cups fresh blueberries

Ingredient Notes (Substitutions, Healthy Swaps)

Brown sugar: light or dark brown both work; dark adds a deeper molasses note.
Rolled oats: you can use quick oats in a pinch, but texture will be slightly softer.
Unsalted butter: if using salted butter, omit any added salt elsewhere (this recipe doesn’t list extra salt).
Cream cheese: full-fat gives the best texture and flavor; low-fat works but the filling may be thinner.
Blueberries: fresh are listed. If using frozen, do not thaw fully and toss them in a small spoonful of flour to prevent extra moisture in the bars.
Flour: all-purpose is recommended. For a denser crust, try half whole wheat flour (optional), but the texture will change.
Sugar reductions: you can reduce the sugars by 10–25% if you prefer less sweet bars; note color and browning may change.

Step-by-Step Instructions

Step 1 – Preheat and prepare pan
Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan with butter or nonstick spray so the bars release easily after baking.
Visual cue: the pan should look evenly coated but not greasy.

Step 2 – Make the crumb mixture
In a medium bowl, mix 1 cup flour, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1/2 cup melted butter. Stir until the mixture forms coarse crumbs.
Press half of this mixture firmly into the bottom of the prepared pan to form the base layer.

Step 3 – Prepare the cream cheese layer
In another bowl, beat the 8 oz softened cream cheese with 1/2 cup granulated sugar until smooth and lump-free. Add 1 egg and 1 tsp vanilla extract, then mix until well combined and silky.
Visual cue: the filling should be smooth and pourable but not runny.

Step 4 – Assemble layers
Spread the cream cheese mixture evenly over the crust in the pan. Sprinkle 2 cups fresh blueberries evenly on top of the cream cheese. Use the remaining crumb mixture to sprinkle over the blueberries, covering roughly evenly.

Step 5 – Bake
Bake for 30–35 minutes at 350°F (175°C), or until the top is golden brown and the cream cheese layer is mostly set. The center may still be slightly jiggly but should not be liquid.
Pro cue: a toothpick inserted near the center should come out with a few moist crumbs, not wet batter.

Step 6 – Cool and serve
Allow the bars to cool completely in the pan before cutting into bars. Chilling for 1–2 hours helps the cream cheese set firmer and makes clean slices easier.

Pro Tips for Success

Soften cream cheese at room temperature for at least 30 minutes to avoid lumps; beat well to smooth it out.
Press the bottom crust firmly into the pan so it holds together when sliced.
Use fresh berries at room temperature; cold berries can chill the filling and affect bake time.
If using frozen blueberries, toss lightly with a teaspoon of flour to reduce bleeding.
Bake until the edges are set and top is golden brown; residual heat will finish the center as it cools.
Cool fully before slicing for clean bars; warm bars will be softer and can fall apart.
Line the pan with parchment overhanging two sides for an easy lift-out and cleaner cuts.
For even browning, rotate the pan halfway through baking if your oven has hot spots.

Flavor Variations

Optional: Lemon zest — add 1–2 tsp lemon zest to the cream cheese filling for a bright citrus lift.
Optional: Cinnamon oat topping — mix 1/2 tsp ground cinnamon into the crumb mixture for warm spice notes.
Optional: Mixed berries — replace half the blueberries with raspberries or blackberries for a more complex berry mix.
Optional: Nut crunch — fold 1/3 cup chopped toasted almonds or pecans into the remaining crumb topping before sprinkling.
Optional: Jam swirl — drop small spoonfuls of blueberry or apricot jam into the cream cheese layer and swirl gently with a knife before adding berries.
Optional: Streusel upgrade — stir 1/4 cup chopped nuts and 2 tbsp extra flour into the crumb for a chunkier streusel top.

Serving Suggestions

Cut into squares and serve on a simple white plate for a homey dessert.
Dust with powdered sugar for a prettier presentation at brunch.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
Pair with coffee, a latte, or iced tea for a casual afternoon treat.
Pack bars in a lunchbox for a sweet snack or send to potlucks and bake sales.
For brunch, plate with fresh fruit and a side of Greek yogurt to balance richness.

Make-Ahead, Storage & Reheating

Make-ahead: You can assemble the bars through baking the day before serving. Keep them covered in the pan and chill overnight.
Storage: Store cut bars in an airtight container in the refrigerator for up to 4–5 days. Place parchment or wax paper between layers to prevent sticking.
Reheating: Warm a single bar in the microwave for 10–12 seconds if you prefer slightly warm; do not overheat or the cream cheese will soften too much. For multiple bars, bake at 325°F (160°C) for 8–10 minutes until slightly warm.
Texture changes: Chilling firms the cream cheese and makes slices clean. Warmed bars are softer and more cake-like.

Storage and Freezing Instructions

To freeze: Cut bars into portions, place them on a baking sheet to flash freeze for 1 hour, then wrap individually in plastic wrap and place in a freezer bag. Freeze up to 2 months.
Thawing: Thaw overnight in the refrigerator, then bring to room temperature or warm gently before serving.
If you prefer not to freeze: store in the fridge for up to 5 days and enjoy chilled. Freezing is recommended if you need long-term storage because the cream cheese layer keeps best that way.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~310 | 4 g | 38 g | 15 g | 2 g | 170 mg

Estimates vary by brands and portions.

FAQ About Blueberry Cream Cheese Bars

Q: Why is my cream cheese layer runny after baking?
A: Likely underbaked or cream cheese too cold when mixed. Beat cream cheese until smooth and bake until center is mostly set. Cool fully to finish setting.

Q: Can I use frozen blueberries?
A: Yes, but keep them mostly frozen, toss lightly with a teaspoon of flour, and expect a bit more moisture. Bake time may increase slightly.

Q: How do I get a firmer cream cheese layer?
A: Cool the bars completely and chill in the fridge for 1–2 hours before slicing. Use full-fat cream cheese for a firmer set.

Q: Can I make these dairy-free?
A: You can try a dairy-free cream cheese and dairy-free butter, but texture and flavor will change. Use brands that are meant for baking.

Q: My top browned too quickly. What did I do wrong?
A: Oven too hot or pan placed too high. Next time, lower rack or reduce temperature by 10–15°F and check earlier.

Q: How do I cut clean bars?
A: Chill bars well, then use a sharp knife wiped clean between cuts. A warm knife can help glide through, but be careful with soft filling.

Notes

Use a 9×9 inch pan for the right thickness. A larger pan will yield thinner bars.
For neat slices, line the pan with parchment paper that overhangs two sides; lift the whole slab out to cut on a board.
Fresh, ripe blueberries give the best flavor; taste a few first to check sweetness.
Room-temperature ingredients mix more smoothly and bake more evenly.
If you like tidy presentation, remove loose crumbs from the edges with a small knife before slicing.

Troubleshooting

Problem: Bars are soggy in the middle.
Fix: Bake until the center is mostly set and allow full cooling time. Use slightly firmer cream cheese and avoid extra liquid toppings.
Problem: Crust is too hard or dense.
Fix: Don’t over-press the base when forming the crust. Use the exact butter amount and do not compact too tightly.
Problem: Berries sink to the bottom.
Fix: Spread berries gently over the filling and consider tossing them lightly with a teaspoon of flour to help them stay suspended.
Problem: Bars crumble when cutting.
Fix: Chill thoroughly and use a sharp, thin-bladed knife; warm the blade under hot water and dry between cuts for cleaner edges.
Problem: Top burns before center is done.
Fix: Tent loosely with foil for the last 10–15 minutes of baking, or lower oven rack to bake more evenly.

Final Thoughts

These Blueberry Cream Cheese Bars are a simple, comforting bake that balances creamy tang and bright fruit with a buttery oat crumb. They are easy to make, easy to share, and forgiving for home bakers. For a classic take on this idea and one source of inspiration, see this version online: Blueberry Cream Cheese Bars – Dance Around the Kitchen.