Thursday, July 8, 2010

Blueberry Cream Cheese Bars

I have been making these bars for quite a few years now. I think the original recipes came from Martha Stewart or maybe Gourmet but over the years I have made my own changes and additions. I often add pine nuts to the short bread crust and almond extract to the cream cheese filling. If you add pine nuts use up to 1/3 cup in the base. And don't feel bound to the blueberries - pretty much any jam or preserves you have will work in this decadent dessert bar.

Ingredients - Base
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/3 cup toasted pine nuts (optional)

What to Do:
Preheat oven to 350°F.

1. Cut butter into smaller pieces.
2. In a food processor, pulse all ingredients until mixture begins to form small clumps.
3. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula or a flat bottom cup press evenly to flatten.
4. Bake shortbread in middle of oven until golden, about 20 minutes.

Note: While shortbread is baking, prepare topping.

Ingredients - Topping
16 oz (2 packs) cream cheese
3/4 cup berry sugar (or regular granulated)
2 eggs, large
1 tsp almond extract (can substitute vanilla, if desired)
1 cup blueberry jam

What to Do:
Preheat oven to 350°F.

1. In a bowl whisk cream cheese until smooth.
2. Whisk in eggs, sugar, and almond extract into the cream cheese.
3. Evenly spread jam over hot shortbread base and pour cream cheese mixture over it.
4. Bake until slightly puffy, about 30 minutes.
5. Cool completely in pan and cut into 24 bars.

Bar cookies keep, covered and chilled, 3 days.


  1. These look scrumptious! I love the intro about your life in your mom's kitchen. Wonderful memories.

  2. Wow...these look pretty and delicious. Thanks very much for sharing.

  3. Beautiful bar cookies...they're more like pastries. The crust must be wonderful with the pinenuts. These are elegant and I bet they're equally as tasty chilled.