February 6, 2012

Blueberries & Cream Oat Bars

It has been a while since the last time the Secret Recipe Club has taken place, but I sure am glad to see it back!

Secret Recipe Club

This month, I was assigned Katrina's blog - Baking And Boys.  I love finding new sites with tastes similar to mine, and tons of new recipes to look through. What a great set of recipes she has over there - you should really go take a look.

I have a ton of blueberries in my freezer from pickings in a local no-spray family farm.  As in gallons.  So, when I saw Katrina's recipe for her Blueberries & Cream Oat Bars, I knew this was the recipe for me.  We love blueberries, and with our huge supply of them, I could definitely use some more recipes.

Oh. my. word.  These things are ah-mazing!  I ended up doubling the recipe, omitting the nuts, & using full fat cream cheese.  These were the perfect balance of creamy & berry - absolutely perfect.  We had a guest over when I made these too, and he just couldn't get enough of them.  Heck, neither can I.

Blueberries & Cream Oat Bars


For the crust:
  • 3 cups quick-cooking oats
  • 1 cup all purpose flour
  • 1 cup light brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1.5 sticks butter, melted

For the Blueberry Filling:
  • 3 1/3 cups frozen blueberries
  • 6 heaping tablespoons sugar
  • 4 teaspoons cornstarch
  • 4 teaspoons lemon juice

For the Cream Cheese Filling:
  • 2 (8oz) packages cream cheese, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt


Preheat oven to 350 degrees.  Line a 9x13 inch baking pan with non-stick aluminum foil.

In a large bowl - mix oats, flour, brown sugar, baking soda, salt, & cinnamon. Add melted butter & stir with a fork (or electric mixer) until evenly moistened. Mixture will be crumbly.  Reserve 1 cup for topping.  Press remaining mixture firmly into your pan, and bake for 12 minutes to set crust.

Prepare cream cheese filling.  In the bowl of an electric mixer, beat the cream cheese until smooth.  Add in the sugar, vanilla, & salt and mix well.  Beat in the 2 eggs.  Pour filling over baked crust.

Prepare blueberry filling.  In a small saucepan, combine the blueberry filling ingredients.  Turn heat to medium, and cook for 7-10 minutes - until mixture has thickened slightly.  Remove from the heat & pour over the cream cheese filling.  Sprinkle the reserved oat mixture over top.

Bake for 30 minutes, until top is browned & filling is bubbly.  Let cool completely in pan set on a wire rack.  When cool, chill for an hour before cutting.  Lift foil by ends onto a cutting board.  Peel off foil & cut into 24 bars. Store in the refrigerator.  Serve at room temperature.



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