Blueberry Cream Cheese Bars

Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture resembles wet sand and is evenly moistened. Transfer the mixture to the prepared pan and use the back of a spoon or a flat-bottomed glass to firmly press it down into an even layer, covering the bottom completely. Set aside.

In a small saucepan, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Place the saucepan over medium heat on the stove. Stir gently and cook for about 4–6 minutes, or until the blueberries begin to burst and the mixture thickens into a jam-like consistency. Remove from the heat and let it cool to room temperature while you prepare the cream cheese filling.

In a clean mixing bowl, add the softened cream cheese and granulated sugar. Using a hand mixer (or stand mixer), beat the mixture on medium speed until smooth and creamy, about 1–2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg, vanilla extract, and all-purpose flour. Continue beating until everything is thoroughly combined and the mixture is silky and lump-free.

Pour the cream cheese filling over the prepared crust in the baking pan. Use a rubber spatula to spread it evenly, reaching all the corners. Next, spoon the cooled blueberry mixture over the cream cheese layer in small dollops. Use a butter knife or skewer to gently swirl the blueberry sauce into the cream cheese mixture, creating a marbled effect. Take care not to over-mix—you want to see distinct swirls of blueberry and cream cheese.

Preheat your oven to 350°F (175°C) if you haven’t already done so. Place the assembled pan on the centre rack of the oven and bake for 35–40 minutes, or until the centre is just set and the edges are lightly golden. The bars may jiggle slightly in the middle, but will firm up as they cool. Remove the pan from the oven and place it on a cooling rack. Let the bars cool completely to room temperature.

Once the bars have completely cooled to room temperature, transfer the pan to the refrigerator and chill for at least 2 hours, or until the bars are fully set. After chilling, use the parchment paper overhang to lift the bars out of the pan and place them on a cutting board. Use a sharp knife to slice into 12 even bars, wiping the knife clean between cuts for the neatest slices. The bars are now ready to serve!

Place the chilled and sliced blueberry cream cheese bars onto a serving plate or platter. Arrange the bars neatly and, if desired, garnish with a few fresh blueberries and a light dusting of powdered sugar. Serve chilled for optimal texture and flavour. Enjoy!