Oats, blueberries, and cream cheese combined into a creamy, delectable mixture.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- 1 cup quick-cooking oats
- ¾ cup light brown sugar
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup butter
- 1 (8 ounce) package cream cheese, softened
- ½ cup white sugar
- 1 egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Mix oats, brown sugar, all-purpose flour, and whole wheat flour together in a bowl; cut in butter until mixture resembles coarse crumbs. Press half the oat mixture into the prepared baking dish.
- Bake in the preheated oven until crust is set, about 12 minutes. Set aside to cool.
- Beat cream cheese and white sugar together in a bowl using an electric mixer until smooth; add egg, lemon juice, lemon zest, and vanilla extract. Beat mixture until smooth; fold in blueberries. Pour filling onto the baked crust; top with remaining oat mixture.
- Bake until bars are lightly browned, about 30 minutes. Cool in refrigerator, 1 to 2 hours.
Nutrition Facts
| Calories | 392 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 161 mg |
| Sugars | 31 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
These were awesome, no changes made except I used 1 and 1/2 cups of blueberries. The lemon really kicks it up, don’t skip it.
I made this sugar free, doubled the cream cheese using reduced fat and added cinnamon to the crust. You can’t tell that it’s sugar free! My friend LOVED it!
This was tasty, but the proportions are all wrong, in my opinion. I agree with others who have said to add more butter to the crust (it’s so crumbly it just falls apart – no way could this be a finger food!) along with cinnamon, nutmeg, and/or nuts for flavor. That said, the blueberry and cream cheese filling is really where this is lacking – if I make this recipe again, I’ll double the filling contents – as it is, I can barely taste the cheesecake or berries. It’s all crumbly crust with just a hint of the cheesy/berry flavor. I think it would be a lot better if the filling was doubled!
Well, I “modified” the recipe, accidentally, and added all the dry ingredients together. While mixing the filling, I realized my mistake. I didn’t add any to the filling, hoping the sweet crust would be a nice contrast of taste. It was an accidental success!
fantastic recipe, it’s absolutely surprise my boyfriend
Made this as directed for my bible study group and they loved it!
I tried these two ways, the original making the blueberry filling and the second just sprinkling the blueberries with a little bit of sugar. I couldn’t tell the difference between the two. Both were delicious!
Fantastic solid recipe, I increased berries to 1 1/2 cups. I might try doubling filling in future for higher cream cheese berry to crumb crust ratio
Oh yum! My family loved this. Followed the recipe exactly and topped with home-made vanilla ice cream. Oh my, it was good. I think this would work very well with fresh peaches too.
I made this exactly to the recipe. They were acceptable but there was just something missing….cinnamon or something. I would make again but try different spices to improve the flavor.
EASY PEASY.. I also added almond extract to crumbles and skipped the whole wheat flour.
It is really good, but a little too sweet. I think next time I would cut down on the sugar and maybe up the fruit. Good with raspberries too.
These were very well received. I did use frozen wild blueberries, because I prefer the smaller berries. To anyone who chooses to do the same, I would advise thawing and drying the berries with paper towels to remove some excess moisture. My bars turned out fine, but the filling was softer than I would have liked. Happy baking!
Wow, this was great! I substituted all-purpose gluten free flour and admittedly went overboard on the lemon (because I LOVE lemon) and it was delicious. Will definitely make again.
We picked some fresh blueberries and I made this for July 4th. I didn’t have whole wheat flour so just used all AP flour. My hubs really liked this but I think it may be too sweet for me. The blueberry and cream cheese together taste delicious.
Recipe Group: This was great! Made just as the recipe said and took the pan to work, they all said it was nummy 🙂 I convect baked at 350 for 15 minutes, then turned the temp down to 325 and went another 10 minutes. Perfect mix of flavors, thanks so much for the recipe CountryGirlGourmet!
Made for Recipe Group. You need to make these, go now and do it! And I agree with some of the other reviewers, needs more berries. I probably added 1/2 cup extra. I had two 6oz pkgs so just used them both. I washed, dried, dusted with flour and then stuck them in the freezer a bit. Used all AP flour and no zest since I didn’t have any lemons. Almond extract in the cheese sounds yummy to me too. Definitely need to frig to set them up unless you just want to spoon them out. But, that burst of blueberry in my mouth with the slightly tangy creamy cheese. And crunchy from the oat mixture. Mmmmmmmmmmm.
Made for Recipe Group. You need to make these, go now and do it! And I agree with some of the other reviewers, needs more berries. I probably added 1/2 cup extra. I had two 6oz pkgs so just used them both. I washed, dried, dusted with flour and then stuck them in the freezer a bit. Used all AP flour and no zest since I didn’t have any lemons. Almond extract in the cheese sounds yummy to me too. Definitely need to frig to set them up unless you just want to spoon them out. But, that burst of blueberry in my mouth with the slightly tangy creamy cheese. And crunchy from the oat mixture. Mmmmmmmmmmm.
Recipe Group Selection: 25, April 2015 ~ I started to make this and realized I was out of whole wheat flour, so I made with all all-purpose white flour. The only 9″ pan I have is round, so in a round baking pan it went. The flavor is very nice and we thought the ingredients worked well together. I baked as directed, cooled and cut a piece. My filling was not done. I turned the oven back on to 350° and put the pan back in and baked for 10 more minutes. This time when I cut them, after they had cooled, they held their shape.
Put all the crust on the bottom mixed with 2 diced apples, baked for 20 minutes, spread cream cheese, then a layer of 2 thin-sliced apples, baked for 25 more minutes. Perfect!
Made exactly as written! Fabulous! The lemon gives it a crisp fresh taste! This is going into my recipe box!