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Blueberry Cream Bars


Makes a 9 inch square dessert, about 16 2 inch squares

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  • Crust: 1/2 cup, butter or margarine, melted and cooled
  • 1 cup all purpose flour
  • 1/2 cup walnuts, finely chopped
  • 1/4 cup dark brown sugar, packed
  • Filling: 1 pint blueberries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup cold water
  • 1 tsp. lemon juice
  • Topping:1 container(8oz) frozen whipped topping
  • 4 oz. (half of an 8 oz pkg.) cream cheese
  • 3/4 cup confectioners sugar
  • 1 tsp. vanilla



Step 1

In a medium saucepan, stir together the 1/2 cup sugar, cornstarch and cold water. Add berries and lemon juice. Stir well. Cook over medium heat, stirring until thickened, about 15 minutes. Turn into a large heatproof bowl. Chill in refrigerator, uncovered, stirring every once in awhile for 30 minutes or until very cold. Make crust while filling chills. Preheat oven to 350 degrees. In medium bowl, stir together flour and dark brown sugar with a fork. Stir in nuts, then melted butter. Press into bottom of pan with fingers. Bake 20 minutes at 350 degrees. Remove from oven. Cool on wire rack 15 minutes or until cooled. In medium bowl, beat together cream cheese, confectioners sugar and vanilla with a mixer until creamy. Fold in frozen whipped topping. Chill until ready to use. Spread cold filling over cold crust. Spread cold topping over filling. Chill several hours, preferably overnight. Cut into squares


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