Blueberry filling:
1 cup blueberries, chopped
1/4 cup orange juice
2 tablespoons sugar
2 teaspoons cornstarch

Crumb mixture:
1-1/4 cups flour
3/4 cup old-fashioned oats
3/4 cup brown sugar, firmly packed
1/2 cup nuts, chopped
1/2 cup butter

Cream cheese filling:
8-ounce package cream cheese, softened
2 large eggs
1/2 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon peel, grated

Preheat oven to 350 degrees. Lightly grease the bottom of a 13-by-9-inch pan. Set aside.
In a small saucepan, combine blueberry filling ingredients; stir over medium heat until cornstarch is dissolved. Continue to cook, stirring constantly until thick and bubbly, about 5 minutes. Set aside to cool.
In a large bowl, combine crumb ingredients except butter; mix well. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve one cup of the crumbs for topping. Press remaining crumb mixture firmly in bottom of prepared baking pan. Bake for 10 minutes.
In another medium bowl, combine cream cheese filling ingredients with electric mixer on medium speed until well blended. Pour onto baked crust. Spoon blueberry filling over cream cheese mixture and swirl with knife to marbleize. Sprinkle reserved crumb mixture over filling. Bake 20 to 25 minutes or until lightly browned. Cool completely and cut into bars. Store covered in refrigerator after serving.

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