Blueberry Jam-Cream Cheese Bars

Recently, I shared the exciting news that I have been chosen by Haagen Dazs as an ambassador to their Moment for Me campaign. I’m not even a full month into it, and I must say that it has been so very much fun.

My first Moment for Me was a Jams, Jellies, and Preserving class at Brooklyn Kitchen. Preserving is something I’ve wanted to do for ages, but I’ve been more than a little intimidated to jump in and try it on my own. So, a class was just the thing for me!

Jams, Jellies, and Preserving Class | Bake or Break

The class was taught by the lovely and talented Marisa McClellan of Food in Jars. If you ever want to know how to can anything, she’s the one to tell you. She really simplified the process and made it a lot less intimidating.

We worked in groups to make a batch of blueberry jam. I worked with a group of ladies – Julie, Nancy, and Beatrice – who made the process lots of fun. Marisa also demonstrated how to make another kind of jam. The best part? We got to bring home jars of our freshly made jam!

Making Blueberry Jam | Bake or Break

Since that class, I’ve even made my own batch of blueberry jam. You have no idea how pleased with myself I was when I took the jars out of the water and heard the lids make that little popping sound that let me know that I’d successfully made jam.

Whether you are new to preserving or have been making jam for years, I highly recommend the recipe we used. It’s a small-batch recipe, and it doesn’t even require any pectin. Just blueberries, sugar, and lemon juice. We added a bit of fresh ginger, which I liked more than I would have thought. A variation of the recipe can be found at Food in Jars.

Now, what better way to use my homemade jam than in baking? There are plenty of recipes that use jam, but I wanted a recipe that would really showcase the jam. I happened upon a recipe that I had bookmarked a while back and immediately knew that it would be just perfect.

Blueberry Jam-Cream Cheese Bars combine a buttery oat crust, sweet cream cheese, and blueberry preserves for a delectable treat. - Bake or Break

So, here’s what we’ve got. We start with a buttery oat crust. That’s topped off with lots of jam. Then, a sweet cream cheese mixture is dolloped on top along with a bit more crust. The result is a delicious, fruity bar that’s definitely big on flavor.

You certainly don’t have to use homemade jam for these bars. Your favorite store-bought brand will work just fine. You can also substitute another flavor of jam for a simple variation.

Blueberry Jam-Cream Cheese Bars

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 24 2-inch bars

Blueberry Jam-Cream Cheese Bars


    For the crust:
  • 1 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup cold unsalted butter, cut into 1/2-inch pieces
  • 2 cups oats (regular or quick)
  • For the topping:
  • 1 & 1/2 cups blueberry jam
  • 8 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon vanilla extract


To make the crust:

Preheat oven to 375°. Grease a 9" x 13" baking pan. Line with aluminum foil or parchment paper. Lightly grease lining.

Place flour, brown sugar, sugar, baking powder, and salt in the bowl of a food processor. Pulse until combined (about 4 pulses). Add butter and pulse until mixture is crumbly. Add oats and pulse until blended.

Set aside 1 & 1/2 cups of oat mixture.

Press remaining oat mixture evenly into the bottom of prepared pan. Bake 10 minutes.

To make the topping:

Spread jam evenly on top of crust, leaving about 1/4-inch border around the edges.

Using an electric mixer on medium speed, beat cream cheese, sugar, and vanilla extract until well-blended and smooth.

Drop small dollops (a teaspoonful or less) of cream cheese mixture on top of preserves. Sprinkle remaining oat mixture over the top of the bars.

Bake 30-35 minutes, or until bars are golden brown and set.

Cool completely before cutting into bars.


A food processor works very well for this recipe, but it isn't an absolute necessity. You can mix the crust in a large bowl with a pastry blender or a fork. The oats in the crust will just be full-size instead of partially broken by the food processor.

Recipe adapted from Coastal Living.


I have been chosen by Haagen Dazs as an ambassador for their Moment for Me campaign. I was provided with admission to the class described above. This post is not sponsored or affiliated with Brooklyn Kitchen or Food in Jars, although I highly recommend both. All opinions are my own.

Be sure to share your own #HDMoment on social media. Your moment may be featured by Haagen Dazs!

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  1. Tahnycooks July 31, 2013 Reply

    That class looks so fun! And that butter oat crust looks divine. I love all things blueberry too! Perfect!

  2. How exciting to become an ambassador for them!! Love blueberry jam!

  3. Oooooh that’s so cool, so much fun!

  4. JEP July 31, 2013 Reply

    My daughter made blueberry jam this summer after we picked blueberries so I am all set to make this recipe. One of my favorite recipes of yours is the Blueberry Jamboree. Cream cheese and blueberries taste great together.

  5. Joanne July 31, 2013 Reply

    I heard Marisa speak at Eat.Write.Retreat and it was so inspirational! Made me want to can everything in sight! These bars look fabulous…definitely worth getting some homemade jam in my life!

  6. Nancy August 1, 2013 Reply

    Love your blog and all the recipes are great. I’ll be waiting as you adventure into more canning!
    I hope I’m not out of line with this suggestion, but I am wondering if you realize how important a portrait shaped large photo is. All (and I mean ALL) your photos are drool worthy but many are too small to pin on Pinterest well. If you could include at least one on any new posts, I think you would be surprised. Thanks

  7. Mazza in UK August 29, 2014 Reply

    I just made these this afternoon. We had been given some homemade blueberry jam and this seemed the ideal recipe to try out! They are fabulous bars – like flapjacks but with a lovely cream cheese tang. I think I used more mixture for the topping because I didn’t want the jam to burn. Will certainly make these again!

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