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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line a 13-by-9-inch baking pan with foil, extending foil over edges of pan; set aside.
Stir together 2 tablespoons sugar and cornstarch in a small saucepan. Stir in blueberries and orange juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat and set aside.
For crust, stir together 2 cups flour and confectioners’ sugar in a large mixing bowl. Cut in butter until fine crumbs form and mixture starts to cling together (mixture will still be crumbly). Pat mixture firmly into prepared pan. Bake for 20 minutes.
Meanwhile, beat cream cheese with the remaining 1/2 cup sugar and 1 tablespoon flour in a medium bowl until smooth. Beat in eggs and vanilla until combined. Pour over hot baked crust, spreading evenly. Spoon blueberry mixture in small mounds over the cheese layer. Use a thin metal spatula or table knife to marble the mixtures together.
Bake for 20 minutes more or until center is set. Remove and cool in the pan on a wire rack for 1 hour. Cover and chill at least 1 hour. Remove bars from pan by lifting up on foil. Cut into bars. Store in an airtight container in the refrigerator up to 2 days. If desired, sift confectioners’ sugar onto bars just before serving.