Cinnamon Blueberry Custard Bars

July is the beginning of the BEST season; Blueberry Picking Season! Coming from New England this was a huge part of my childhood. We would pick blueberries every summer at our town beach. My mom would give my sister and I ziploc bags to fill up and we’d spend most of the day crawling through the bushes to collect enough to make muffins or pancakes. Though we probably ate more while picking than we took home.

This recipe is amazing because it combines a sweet egg custard (which for whatever reason I’m really into making recently) with a tangy blueberry filling. AND it’s topped with cream cheese? YUM! Tai has dubbed it the best dessert I’ve ever made…But I think he’s a bit biased/loves anything that even slightly resembles cheesecake. But hey, a fan’s a fan 😀

So for your summer, go blueberry picking at least once. It’s a lot more fun and entertaining than it sounds cityfolk! Kids will be entertained for hours and adults will have something yummy to bake afterwards. It’s a win/win.

Cinnamon Blueberry Custard Bars

Cinnamon Blueberry Custard Bars are a delicious way to celebrate blueberry season! Creamy and delicious, you and your family will LOVE these!!

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Prep Time 25 mins

Cook Time 40 mins

Total Time 1 hr 5 mins

Course Dessert

Cuisine American

Servings 16

Calories 425 kcal

Ingredients

  

• Crust:
• 2 Cups Flour
• 1/4 Cup Sugar
• 1 Cup Cold Butter
• Filling:
• 2 Cups Sugar
• 7 Tbsp Flour
• 1 Cup Heavy Cream
• 3 Large Eggs
• 5 Cups Blueberries
• 2 Tsp Lemon Zest
• 3 Tsp Cinnamon
• Topping:
• 8 Oz Cream Cheese Softened
• 1/2 Cup Sugar
• 1/2 Tsp Vanilla Extract
• 1 Cup Heavy Cream
• 2 Tbsp Cinnamon

Instructions

 

• Preheat oven to 350.
• In a bowl, mix together the flour and sugar. Cut in butter until it resembles coarse crumbles. Grease a 13x9 inch baking pan and press crumbles into it to create an even layer. Bake for 10 minutes.
• For the Filling, in a large mixing bowl, mix together the sugar and flour. Whisk in cream and eggs and whisk until fully blended. Fold in blueberries, lemon zest and cinnamon. . Spread over crust and bake for 35-40 minutes or until custard has set and center is cooked through. Remove from oven and let cool completely.
• For the topping, beat together the cream cheese, sugar, cinnamon, and vanilla until smooth. In a separate bowl, beat the cream until it forms soft peaks. Fold into cream cheese mixture. Spread over the top of the blueberry custard. Chill in fridge for several hours to set, the cut into bars and enjoy!