Blueberry cream cheese crumb cake

Blueberry Cream Cheese Bars are layered blueberry cream cheese crumb cake bars with a toasted pecan crust, whipped cream plus cream cheese filling, and a topping made with fresh blueberries. Blueberries: I prefer fresh blueberries for this recipe, but you could also use frozen berries.

Cornstarch: Cornstarch is mixed with cold water to make a slurry. This is added to the blueberry mixture to thicken it up. If you add cornstarch directly to the hot mixture, the sauce will be clumpy. Lemon Zest: Be sure to wash the lemon well before zesting. Pecans: To make the recipe easier, buy pecans that have already been finely chopped.

Otherwise, use a food processor to chop the nuts. If you don’t have a food processor, a pastry cutter works well for softer nuts, like pecans. Or, an apple cutter could also be used. The cream is the dairy that supplements the cream cheese, giving the cheesecake filling a smoother texture. Wait until peaks start to form before adding in the confectioners’ sugar.

I much prefer confectioners sugar in this recipe, as it dissolves entirely and leaves a smooth texture. If you choose to use granulated sugar be sure to add it immediately at the beginning and whip it with the cream. In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved. Pour the cornstarch mixture into the blueberries and stir until thickened. Remove from heat and fold in the remaining blueberries.

Pour the blueberry mixture into a separate bowl. Allow it to cool a few minutes before transferring the bowl to the refrigerator to chill as you make the crust and filling. When ready, in a medium bowl, combine melted butter, flour, and toasted pecans. Remove from the oven and let cool to room temperature. When the cream starts to thicken, stop the mixer.