Discover the perfect blend of creamy, fruity, and crunchy textures with these moist cheese and blueberry squares. The soft, tender base made with cream cheese and heavy cream is perfectly complemented by a generous layer of juicy blueberries and a sweet, crumbly topping. This dessert is an indulgent delight that’s sure to impress at any gathering or simply as a luxurious treat for yourself.
Why You’ll Love This: These squares are a delightful fusion of flavors and textures. The moist cheese base provides a rich and creamy foundation, while the blueberries add a burst of tart sweetness. The crumbly topping adds a delightful crunch, making each bite a perfect harmony of textures. The addition of lemon zest gives a refreshing citrus note that enhances the overall flavor profile.
Perfect Occasion: Ideal for brunches, afternoon teas, or as a dessert for dinner parties, these moist cheese and blueberry squares are versatile and always a hit. They are also perfect for picnics or potlucks, as they are easy to transport and serve. Pair them with a scoop of vanilla ice cream for an extra special treat.
Decoration Tips: For an elegant presentation, dust the cooled squares with a light layer of powdered sugar. Garnish with fresh blueberries and a sprig of mint for a pop of color. You can also drizzle a simple lemon glaze over the top for added sweetness and visual appeal. If serving at a party, consider cutting them into smaller, bite-sized pieces for easy handling.
Ingredients:
For the Base:
- 200g heavy cream
- 200g cream cheese
- 200g powdered sugar
- 200g softened butter
- Zest of 1 lemon
- 4 eggs
- 300g self-raising flour
For the Filling:
- 400g frozen blueberries (or any fruit of your choice)
For the Crumble Topping:
- 150g butter
- 100g granulated sugar
- 100g all-purpose flour
Instructions:
- Prepare the Base:
- Preheat the oven to 170°C (340°F). Grease and line a 30×40 cm baking tray with parchment paper.
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. The mixture should become very pale.
- Add the cream cheese and heavy cream to the butter mixture, and beat until smooth and well combined.
- Mix in the lemon zest.
- Add the eggs, one at a time, beating well after each addition.
- Gradually fold in the self-raising flour until the batter is smooth and well combined.
- Pour the batter into the prepared baking tray, spreading it evenly.
- Add the Filling:
- Evenly distribute the frozen blueberries over the batter in the tray.
- Prepare the Crumble Topping:
- In a separate bowl, combine the butter, granulated sugar, and all-purpose flour. Mix together with your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the blueberries.
- Bake:
- Bake in the preheated oven for about 40 minutes, or until the crumble topping is golden brown and the base is set.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve:
- Allow the squares to cool in the tray for about 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, cut into squares and serve.
Enjoy! These moist cheese and blueberry squares are best enjoyed warm, ideally with a scoop of vanilla ice cream for an extra indulgent treat. Whether served as a dessert or a sweet snack, they are sure to delight and satisfy your sweet tooth.
