Camposol Cares from Farm to Family


Blueberry & Lemon Ooey Gooey Bars

Servings:  24 bars
Prep Time:  20 minutes
Cooking time:  45-50 minutes


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/4 cup milk
  • 8 oz. pkg. cream cheese, softened
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 to 3 tablespoons lemon juice
  • 3 cups powdered sugar
  • 1 1/2 cups fresh blueberries, washed & dried
  • Powdered sugar for garnish


    1. Preheat oven to 350°F (180C).
    2. Prepare the crust by combining flour, sugar, baking powder and salt in a large bowl.
    3. Add 1/2 cup melted butter to the crust mixture and stir to combine.
    4. Add the egg and milk and stir to fully incorporate. The mixture should be crumbly and evenly moistened.
    5. Evenly press the crust mixture into a greased 13 x 9 inch glass baking dish. Press down well so the ingredients adhere together well. Set aside while the topping is prepared.
    6. To prepare the topping, combine softened cream cheese, ¼ cup melted butter, eggs, vanilla, lemon juice and powdered sugar and combine with electric mixer until smooth.
    7. Pour topping over the prepared crust and spread to completely cover the crust.
    8. Sprinkle the blueberries over the top of the filling.
    9. Bake at 350° for 45-50 minutes. The cake is done when the topping has a light brown color. The topping should not be completely set in the middle as it will firm up as the cake cools.
    10. Remove the cake from the oven and cool at least 30 minutes.
    11. Sprinkle liberally with powdered sugar before cutting into bars.
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