Fresh Blueberry-Oat Bars

 Print Friendly and PDF

Fresh plump blueberries, tangy lemon cream cheese filling and healthy whole grains in a sweet, cool summery treat



Preheat oven to 375 °F. Line a 13x9-inch baking dish with foil, leaving ends long to use as handles later. Lightly grease foil.

First make the crust layer. In a large bowl, combine white whole wheat flour, 3/4 cup white flour, oats, 2/3 cup sugar and baking powder. Pour in melted butter and cut together with a fork until crumbly and evenly mixed.  Transfer this crust mixture to prepared baking dish and gently press crumbs into bottom of pan. Bake at 375°F for 13 to 15 minutes or until lightly browned.  Allow cool for 30 minutes in the pan, on a wire rack. 

Meanwhile, make filling. In a large bowl, beat cream cheese with an electric mixer until smooth and fluffy. Add 1 cup sugar and 2 Tablespoons white flour and beat until blended.  Next, mix in eggs one at a time, until thoroughly combined.  Add vanilla, lemon juice and zest, mixing until just combined.   Set aside.

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

When ready to serve, remove chilled bars from pan by lifting up on long ends of foil. Remove the foil, 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 bars with a bit of powdered sugar just before serving if desired.

Keep leftover bars refrigerated in an airtight container, for up to three days.

Notes: Feel free to substitute other fresh (not frozen) berries for blueberries.

Makes approximately one 9x13-inch pan, about 16 2 ½ -inch squares Print this Recipe

Copyright © 2018 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401