Getting excited for warmer weather and all the delicious fruits that come with it? I certainly am, and these bars are a fantastic recipe to keep on deck for all those blueberries you’re going to pick this summer. The cream cheese filling and fresh berries meld together to create a delicious jammy layer, sandwiched between a shortbread cookie base and crumbly oat topping. This even works with frozen berries, so you can enjoy these year round, if you so choose!

Blueberry Cream Cheese Bars
(Original recipe: Zoe Bakes Cookies)

Shortbread base

1/2C (110g) butter, room temperature
1/2C (60g) confectioners’ sugar
1C (120g) AP flour
1/4 tsp kosher salt (if your butter is unsalted)

Preheat your oven to 350F. Line an 8×8 pan with parchment paper.

In a medium bowl, mix all the shortbread ingredients until it comes together in a uniform dough. (If your mix seems too dry, add 1 tsp of water at a time until it doesn’t break apart when you squeeze it in your hand.) Pour the mix into the prepared pan and, using your hand and/or the flat bottom of a glass to pack it tightly into the pan.

Bake until golden and set, about 15-17 minutes. Once finished, cool to room temperature before building the bars.

Oat Topping

3/4C (75g) rolled oats
1/2C (60g) AP flour
3/4C packed (150g) brown sugar
6 TBSP (83g) butter, melted
Pinch of Kosher salt (if butter is unsalted)

In a medium bowl, mix together all topping ingredients until it forms small clumps. Set aside.

Cream cheese layer

3 TBSP butter, melted
4 TBSP cream cheese, room temperature
1/4 tsp kosher salt (if your butter is unsalted)
1/2C (100g) granulated sugar
1 TBSP honey
2 tsp vanilla extract
1 large egg, room temperature

In a medium bowl, cream together the butter and sugar until smooth. Add in the cream cheese and salt, and mix until smooth. Add honey, vanilla, and the egg. Stir until smooth and creamy.

To assemble and bake the bars

Once the shortbread crust is cooled, pour the cream cheese layer evenly on top.

Scatter the fresh blueberries evenly over the cream cheese layer.

Using your hands, scatter the oat topping chunks evenly all over the berries.

Bake for 45 minutes or until the top is caramel-brown, and the fruit is bubbling.

Allow to cool completely in the pan before removing the parchment paper and cutting into 16 square bars.