Blueberry Cream Cheese Crumb Bars
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Adapted from:
http://www.yourhomebasedmom.com/blueberry-crumb-bars/
My changes in red
1 cup white sugar
1 tsp. baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks)
1 egg
1/4 tsp. salt
Zest and juice of one lemon
4 C. fresh blueberries
1/2 cup white sugar
4 tsp. cornstarch
Preheat the oven to 375 F. Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust.
Crumble remaining dough over the top.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
thibeaultstable.com 
These look summery and delicious!
This looks so good, I love anything with blueberries. Thanks for posting and nice pictures.
This is a beautiful offering and it sounds delicious. Our organic farm delivery tomorrow will have blueberries and I have a feeling that some of them are going into this dessert. Thanks!Best,Bonnie
We saw the picture of your blueberry bars on the sidebar at Bentley and Roux's blog and we had to come see for ourselves! YUMMY!Love ya lots,Maggie and Mitch
I bookmarked the Pioneer woman's recipe for blueberry crumb cake. Now, I see this. Love P-Dub, but the cream cheese adaption is marvelous. Thanks!
I made these for my family tonight delicious! thanks for sharing!
Thank you for the feedback sassy spicy.Ann
I baked these bars and they were delicious. Did you use 1 /2 of a cream cheese package? I could not detect a cream cheese layer in mine. your pictures show a defined cheese layer. Next time I may experiment using a full pkg of cream cheese.
Anne, the original recipe did not call for cream cheese. That was my addition. I used 1/2 package of cream cheese, but I would not hesitate to use 8oz instead of 4oz. ~Ann
I've made these several times and they are THE BEST!