Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
- 1 cup sour cream
- Optional: lemon zest for added zing
Instructions
- Combine graham cracker crumbs and sugar in a bowl. Mix in melted butter until crumbly and evenly coated.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish. Bake at 350°F (175°C) for 10 minutes to set the crust.
- In a large bowl, beat the softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla, mixing well.
- Spread the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
- Gently fold the blueberries into the sour cream, then dollop or spread this mixture over the cream cheese layer. Alternatively, sprinkle blueberries on top for a rustic look.
- Bake at 350°F (175°C) for 20–25 minutes until edges are set and center slightly jiggly. Cool completely before refrigerating for at least 4 hours or overnight.
Notes
- Thaw frozen blueberries and drain excess moisture before adding to prevent sogginess.
- For gluten-free options, substitute graham cracker crumbs with gluten-free crushed cookies or crackers.
- Chill the bars thoroughly to ensure clean slicing and optimal flavor meld.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (about 1/12 of recipe)
- Calories: 350 kcal Kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg