Fresh Blueberry-Oat Bars

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Fresh summer blueberries and healthy whole grains come together in in a sweet, summery treat



To make the crust, combine the white whole wheat flour, ¾ cup white flour, oats, 2/3 cup sugar and baking powder in a large bowl.  Pour the melted butter over the top and toss together with a fork until well mixed.  Transfer the mixture to a buttered, foil-lined 13x9-inch baking dish and gently press the crumbs into the bottom of the pan with your fingers to form the crust.  Be sure to allow the aluminum foil to hang over the ends of the pan so the excess foil can be used as handles to remove the bars from the pan later on.  Bake the crust in a 375°F oven for 13 to 15 minutes or until lightly browned.  Allow the crust to cool for 30 minutes in the pan, on a wire rack. 

To make the filling, beat the cream cheese with an electric mixer until smooth and creamy.  Add 1 cup sugar and 2 Tablespoons white flour and beat until blended.  Next, mix the eggs into the mixture, one at a time, until thoroughly combined.  Add the vanilla, lemon juice and zest, mixing until just combined.   Set aside.

Next, scatter the blueberries over the top of the cooled crust and pour the cream cheese mixture over the blueberries.  Bake the bars in a 375°F oven for about 40 minutes or until a knife inserted an inch from the outer edge of the pan comes out clean.  Allow the bars to cool in the pan for 2 hours at room temperature and then transfer to a refrigerator to chill completely, approximately 3 hours. 

When ready to serve, remove the pan from the refrigerator and carefully lift the bars out of the pan using the foil-lined sides as handles.  Set the bars on a cutting board and use a sharp knife to cut into squares.  I was serving my bars for dessert, so I cut them into 2 ½-inch squares – a little larger than average.  Dust the cut bars with a bit of powdered sugar just before serving.

Keep any leftover bars in an airtight container, in the refrigerator for up to three days.

Notes: Other berries may be substituted for the blueberries, as long as they’re fresh and not frozen.


Makes approximately 16 2 ½ -inch squares Print this Recipe

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