Irresistible Blueberry Cream Cheese Bars — Best Blueberry Bars Recipe

I remember the first time I made Irresistible Blueberry Cream Cheese Bars: it was a rainy Saturday and I had a box of fresh blueberries begging to be used. The cream cheese swirl softened the tartness of the berries and turned a simple pantry crust into something decadent. Since then, these bars have become my go-to for potlucks, lazy brunches, and whenever I want a dessert that feels a little bit fancy but is totally approachable. Blueberries have been celebrated in many cultures for their summer bounty, and combining them with creamy cheese is a tradition that shows up in pies, tarts, and cheesecakes around the world — these bars are a happy, portable cousin of those desserts.

Who is this recipe for?

• This recipe is perfect for busy parents, home bakers looking for an easy dessert, potluck hosts, and anyone who loves a fruity, creamy treat.

Core ingredients overview:

• This recipe combines 2 cups fresh blueberries, 8 oz cream cheese (softened), 1/2 cup sugar, 1/2 cup melted butter, 1 cup oats, 1 cup flour, 1/2 teaspoon baking powder, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to create a buttery oat crust layered with a smooth cream cheese filling dotted with juicy blueberries. It’s simple, balanced, and ideal for sharing.

Tools & Ingredients

Tools

• 8×8-inch baking pan (or 9×9 for thinner bars)
• Parchment paper (for easy removal)
• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer (optional; you can also whisk by hand)
• Measuring cups and spoons
• Rubber spatula
• Wooden spoon
• Baking sheet (optional, for stabilizing)
• Cooling rack
• Knife for slicing

Ingredients (with short benefits)

• 2 cups fresh blueberries — bright, juicy flavor and antioxidants
• 8 oz cream cheese, softened — adds creamy richness and tang
• 1/2 cup sugar — balances tartness and sweetens the filling and crust
• 1/2 cup butter, melted — gives the crust a tender, buttery texture
• 1 cup rolled oats — adds wholesome texture and fiber to the crust
• 1 cup all-purpose flour — provides structure for the crust
• 1/2 teaspoon baking powder — helps the crust lighten slightly
• 1 teaspoon vanilla extract — enhances overall flavor with warm notes
• 1/4 teaspoon salt — balances sweetness and boosts flavor

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang to lift the bars out easily.
2. In a large bowl, stir together 1 cup rolled oats, 1 cup flour, 1/2 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. Pour in 1/2 cup melted butter and mix until the mixture is crumbly and holds together when pressed. Reserve about 1/2 to 3/4 cup of the crumb mixture for the topping.
4. Press the remaining crumb mixture firmly into the bottom of the prepared pan to form an even crust.
5. In a medium bowl, beat 8 oz softened cream cheese with 1 teaspoon vanilla extract and (optional) 2 tablespoons sugar if you prefer a little extra sweetness—otherwise use the cream cheese and 1/2 cup sugar listed earlier combined—until smooth and creamy.
6. Spread the cream cheese mixture evenly over the pressed crust with a spatula.
7. Gently toss 2 cups fresh blueberries with a light dusting of flour (about 1 teaspoon) to prevent sinking, then scatter them evenly over the cream cheese layer.
8. Sprinkle the reserved crumb topping evenly over the blueberries.
9. Bake in the preheated oven for 30–35 minutes, or until the top is golden and the cream cheese layer is set (it may have a slight jiggle but should not be liquid).
10. Remove from the oven and let cool on a wire rack for at least 1 hour. For clean slices, chill in the refrigerator for another hour before cutting.
11. Use the parchment overhang to lift the bars from the pan. Slice into squares and serve. Store leftovers covered in the refrigerator for up to 4 days.

FAQ

Q: Can I freeze this recipe?
A: Yes — wrap cooled, individually sliced bars tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.

Q: What can I use instead of cream cheese?
A: If you need a substitute, mascarpone or ricotta (well-drained and blended until smooth) can work. For a dairy-free option, look for a plant-based cream cheese alternative with a similar texture.

Q: Can I use frozen blueberries instead of fresh?
A: Yes. Do not thaw them first; toss frozen berries with a teaspoon of flour to reduce bleeding, and add a few extra minutes to the baking time if the center seems underdone.

Q: How do I prevent the crust from getting soggy?
A: Make sure to press the crust firmly and bake long enough for the crust to set. Tossing berries in a little flour also helps keep juices from soaking into the crust.

Tips & Tricks

• Press the crust firmly and evenly: use the bottom of a measuring cup to compact the mixture for a sturdier base.
• Chill before slicing: chilling the cooled bars makes cleaner cuts—use a sharp knife warmed under hot water and wiped dry between cuts for perfect squares.
• Prevent soggy fruit: toss berries in a teaspoon of flour before adding them to the filling to help absorb excess juice.
• Adjust sweetness to taste: if your berries are extra sweet, reduce the sugar slightly in the cream cheese layer.

Enjoy these bars warm or chilled — they make a wonderful treat to share with friends and family. {image_3}

Conclusion

If you enjoyed this recipe and want more ideas or similar treats, check out this take on blueberry cream cheese in Blueberry Cream Cheese Muffins, a bright variation with muffin convenience. For a lemony twist on the same concept, see the Lemon-Blueberry Cream Cheese Bars Recipe from The Kitchn. If you like classic cream cheese squares, this Cream Cheese Squares Recipe shows another simple way to celebrate creamy bars.