Quick and Easy Blueberry Cherry Bars

Hello and welcome to Djalali Cooks! I have a sweet midweek treat today; Quick and Easy Blueberry Cherry Bars. I have been snacking on these bars with a cup of tea in the afternoon and I have to say they are quite delicious. A cookie-like crust with a smooth, sweet eggy, cream cheese topping loaded with blueberries and cherries. Are you ready? Let’s do these Blueberry Cherry Bars.

You can use whatever combination of stone fruit and/or berries you like for these bars. I went for pitted, halved Rainier Cherries and blueberries. I think apricots and berries would be great, or a three berry combo would be good too. The cookie-like base is really simple and with the sweet eggy cream cheese topping, you have a very neutral combination to add whatever fruit you like!

Cookie Base

First of all, preheat the oven to 350 degrees and grease an 8×8 or 9×9-inch baking pan with butter.

Cream together the shortening, 1 egg, sugar and almond extract in a bowl. You can use a stand mixer, hand mixer, or do it by hand. It creams together very easily.

Then add the flour and the baking powder. Mix well to combine until you have a cookie dough consistency.

Spread and lightly press the dough into the bottom of the baking pan, making an even surface of the dough.

Spread the fruit on top the dough in the pan. If you’re using a mix of fruit and berries, be sure you have an evenly distributed mix of the fruit.

Eggy Cream Cheese Topping

For the eggy cream cheese topping, whisk the softened cream cheese and two eggs until smooth. Add the powdered sugar and remaining almond extract and mix until smooth.

Then pour the topping over the fruit.

Place the Quick and Easy Blueberry Cherry Bars in the preheated oven and bake for 55-60 minutes, until the top is golden brown and firm to the touch. Mine took 55 minutes, and I used an 8×8-inch pan.

Quick and Easy Blueberry Cherry Bars

Let the bars cool in the pan for about 10 minutes, then turn it out on a wire rack to cool further. Once cool, transfer to a serving plate and slice into squares.

The cookie base has a crispy bottom and edges while the inside is tender and chewy. The topping is like a cross between the eggy French Clafloutis and cheesecake. And of course the berries and cherries are juicy and sweet. A definite winner! I do hope you give these Quick and Easy Blueberry Cherry Bars a go, and remember you can use your favorite combination of summer fruit and berries. Take care and be well, xo Kelly

Key Equipment

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Quick and Easy Blueberry Cherry Bars

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Dessert, Breakfast, Brunch, Snack – American

By Adapted from All Recipes – Serves: 12

Prep Time: 15 Minutes – Cooking Time: 55-60 Minutes – Total Time: ~1 Hour, 10 Minutes

Blueberry Cherry Bars have a crunchy, chewy cookie base topped with an eggy cream cheese topping loaded with juicy cherries and blueberries.

Ingredients

• Butter, for greasing the pan
• 1/2 cup Vegetable Shortening
• 3/4 cup White Sugar
• 1 Egg
• 3/4 tsp. Almond Extract
• 1 cup All-Purpose Flour
• 1.25 tsp. Baking Powder
• 1 cup Fresh Blueberries
• 1 cup Pitted, Halved Cherries
• Topping
• 6 tbsp. Cream Cheese, softened
• 1 tsp. Almond Extract
• 2 Eggs
• 1/3 cup Powdered Sugar

Instructions

1

Preheat the oven to 350 degrees and grease an 8x8 or 9x9-inch baking pan with butter.

2

Cream together the shortening, 1 egg, sugar and almond extract.

3

Then add the flour and the baking powder. Mix well to combine until you have a cookie dough consistency.

4

Spread and lightly press the dough into the bottom of the baking pan, making an even surface of the dough.

5

Spread the fruit on top the dough in the pan. If you're using a mix of fruit and berries, be sure you have an evenly distributed mix of the fruit.

Topping

6

Whisk the softened cream cheese and two eggs until smooth. Add the powdered sugar and remaining almond extract and mix until smooth.

7

Then pour the topping over the fruit.

8

Place the Quick and Easy Blueberry Cherry Bars in the preheated oven and bake for 55-60 minutes, until the top is golden brown and firm to the touch. Mine took 55 minutes, and I used an 8x8-inch pan.

9

Let the bars cool in the pan for about 10 minutes, then turn it out on a wire rack to cool further. Once cool, transfer to a serving plate and slice into squares.

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