Blueberry Cream Cheese Crumble Bars
Chilled blueberry bars with a buttery shortbread base, a cream-cheese layer and a scattered golden crumble topping.
Servings: 16 bars
Equipment
- 8-inch square light-colored metal pan
- parchment paper
- electric mixer
- mixing bowls
- wire rack
Ingredients
Crust and crumble
- 1 1/2 cups all-purpose flour 180 g
- 1/2 cup granulated sugar 100 g
- 1/4 tsp fine salt
- 1/2 cup unsalted butter 113 g; melted and cooled slightly
Filling
- 8 oz full-fat block cream cheese 226 g; softened
- 1/3 cup granulated sugar 67 g
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
- 1 1/2 cups fresh blueberries 225 g; washed and thoroughly dried
- 1 tsp cornstarch
Instructions
- Heat the oven to 350°F (175°C). Line an 8-inch square metal pan with parchment, leaving handles on two sides.
- Stir the flour, sugar and salt together, then stir in the melted butter until moist crumbs form. Reserve one-third of the mixture, about 130 g, for the topping. Press the rest evenly and firmly over the pan bottom.1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 tsp fine salt, 1/2 cup unsalted butter
- Bake the crust for 15 minutes, until the surface looks dry and the edges are just beginning to color. Place the pan on a rack for 10 minutes while leaving the oven on.
- Beat the softened cream cheese and filling sugar until smooth. Mix in the egg, vanilla and lemon zest at low speed just until blended.8 oz full-fat block cream cheese, 1/3 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1 tsp finely grated lemon zest
- Spread the cream-cheese mixture over the warm crust. Toss the dry blueberries with the cornstarch, scatter them over the filling, and sprinkle the reserved crumble on top. Do not press the berries or crumble into the filling.1 1/2 cups fresh blueberries, 1 tsp cornstarch
- Bake for 30–35 minutes, until the crumble is lightly golden and the cream-cheese filling is set at the edges with only a slight wobble in the center. A wet, liquid ripple means it needs longer.
- Cool on a rack for 50 minutes, then refrigerate for at least 4 hours. The additional-time allowance includes the 10-minute crust cool, 50-minute final cool and 4-hour chill. Keep refrigerated until firm enough to lift and cut into a 4-by-4 grid.
Notes
Fresh blueberries specified. Allow 5 hours additional time, including staged cooling and 4 hours refrigeration. Proposed recipe; not kitchen-tested.
Refrigerate covered at 40°F or below up to 3 days. Freeze up to 1 month for quality; thaw refrigerated. Refrigerate within 2 hours, or 1 hour above 90°F.
Refrigerate covered at 40°F or below up to 3 days. Freeze up to 1 month for quality; thaw refrigerated. Refrigerate within 2 hours, or 1 hour above 90°F.