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Blueberries & Cream Oat Bars
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Blueberries & Cream Oat Bars Ingredients: 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 |
Instructions:
Preheat oven to 350 degrees. Line a 9×13 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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