Categories: Appetizer and Party Recipes, Dessert Recipes. Be sure to cool for 2 hours before cutting. Be sure to cool for 2 hours prior to cutting. While the bottom layer is baking, make the filling. I really think it’s the trials and frustration of the process that makes the finished, perfected recipe so rewarding! Finally, sprinkle the remainder of the oatmeal crumble on top and gently press it into the filling. Then stir in the baking soda, salt, flour and oatmeal until combined. Once the bars are completely cool, cover them and place in the refrigerator. Store airtight refrigerated for 2-3 days. Oh, my Raspberry Cheesecake French Toast Casserole, too! Also, added 1 tsp of lemon zest and 1 tsp of lemon juice with blue berry mixture and 1 tsp of vanilla flavoring with the cream cheese mixture. Preheat oven to 325 degrees F. Grease the bottom of a 9 by 9-inch baking pan with butter. Either will work great!! Quick question: what kind of oats should I use – quick or old-fashioned? . While the base is baking, clean and dry one pint of blueberries. Raspberry Cheesecake French Toast Casserole. As much as I love family favorites, developing new recipes is something that really makes me happy. This recipe reminds me of the Blueberry Custard Pie here on the blog – it’s another recipe where I like using a combination of blueberries and raspberries sometimes! The serving size I’m using about 2X2 but vary to your needs. So you need to do that yourself. You can do a double size with a 9X13 pan. My husband also loves them straight from the freezer. Mix … Just follow the easy step by step photo instructions. Here’s a link to a recipe to try! Fresh preferred but frozen should be fine. By commenting, you accept the Comment Guidelines. I would have to agree with you – they’re SO good after they’ve got time to really set up in the fridge. Sorry!! Do you think they will work as well? Combine 8 oz of cream cheese, ½ cup sugar, and one egg. I usually like to rave about how fast and easy a recipe is but not quite this time. Maybe it was because of this they were softer and more like a cobbler than a bar, but after they had been in the fridge overnight they were firm and it was almost like blueberry cheesecake – yum!! Learn how your comment data is processed. The 9X9 will be a bit thinner. I’m SO glad to hear that, Fern!!! Perfect combination of sweet and tangy Had my mom over for dinner and dessert and she even took some home with her to have for breakfast! I simply thawed them in the fridge and they were just as good as they were the day I made them! Other berries should work fine but I have not tested them. 2 eggs. Beat with mixer until smooth. For best results wash and drain the blueberries and then gently pat them dry. You can use frozen or fresh blueberries. I’m on Blueberry Hill! (This is for an 8X8, 9X9, or 9 inches round baking dish. Other berries should work fine, but I have not tested them. The number of servings per recipe is stated above. Press half of the crumble mixture into the buttered dish. Cut the butter into the mixture with either a pastry cutter or fork until crumbly. Wet mushy blueberries just add extra moisture to … And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! . Slowly add the sweetened condensed milk with a whisk to make sure it's mixed well. Your email address will not be published. While the bottom layer is baking, you will prepare the filling. From-scratch blueberry cheesecake is layered on top of a classic graham cracker crust. How to Make Blueberry Cream Cheese Bars . Also, I'm a lot faster doing it when I don't take pictures. Blueberry Cream Cheese Bars Small Town Woman. After pan cools place in the refrigerator to chill and thicken for 1-2 hours. Mix 2 cups flour, ¾ cup sugar, one teaspoon baking powder, ¼ teaspoon salt, one egg, and the butter. Thanks so the note. Then stir in the baking soda, salt, flour and … In a large bowl, mix the butter, sugar and brown sugar. Combine cornstarch, sugar, water and blueberries in saucepan. These looks so yummy! . The 9X9 will be a bit thinner.). Preheat oven to 350°F and prepare a 9×13 pan by lining with parchment paper or coating with cooking spray. These bars are so simple to make! I love to make these for potlucks, family reunions and bake sales. Cook over medium heat, stirring until thickened; cool. Add the berries on top of the cream cheese layer. Blueberry Cream Cheese Bars have a creamy filling, tart berries and a buttery oat crumble on the bottom and top! I’m so glad you enjoyed it!! The prep time is minimal and they are delicious served hot or cold. Preheat oven to 375° conventional, not convection. Hi Heather! 2 pkg (8 ounce) cream cheese softened. =), I’m so glad you enjoyed these, Brenda!! I made these yesterday and I think they are great, You obviously put a lot of work into this and I thank you for that. . Ohhhh that sounds amazing!!! -Kelsey, I made these as directed, only difference was that didn’t have sweetened condensed milk so I made my own from a recipe online. In a large bowl (I like to use my KitchenAid mixer), you’ll combine the butter and sugars. Then add the eggs and vanilla and your filling is ready! Absolutely delicious! October 23, 2020. I prefer glass. This is for an 8X8, 9X9, or 9 inches round baking dish. DIRECTIONS. However, I had someone else comment that they made their own condensed milk and it worked well. I’m so glad you loved them, Nancy! Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! When the crust is done, top with cream cheese mixture, then the blueberries, and lastly with the rest of the crumble. I beat the egg with a bit of vanilla before adding it to the crust and a bit in the cream cheese. Nope! Then it’s time for the final bake! Blueberry Crescent Roll Cheesecake Bars. About 40 minutes. Just add it in uncooked (dry)! Mix well. Combines two favorites - blueberry crumb bars and blueberry cream cheese bars. If you use fresh berries, you’ll just want to wash them off and let them dry on a paper towel so you don’t have too much extra moisture. I did test this out to make sure they freeze okay. Serving size is my estimate of a normal size unless stated otherwise. It’s really important to have the cream cheese at room temperature. Dice 1 stick (½ cup) butter. Hi, I’m DrDan and welcome to 101 Cooking for Two, the home of great everyday recipes with easy to follow step by step photo instructions. stand mixer with paddle attachment mix 1/2 cup sugar and cream cheese until smooth Good luck with your changes at work, hope to see some old favorite recipes and new ones soon. 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