Blueberry cream cheese oat bars-redux again!

I was checking out Katrina's Baking and Boys! blog and stumbled across a picture of one of the most delicious looking bars I've seen!  These bars morphed from a blueberry bar (courtesy of Anna at Cookie Madness) to Katrina's blueberry cream cheese bar.  I read the recipe and realized I had everything in my pantry to make these scrumptious bars. I did a big yippee because that meant I didn't have to go out in below zero weather!
This recipe has a few steps, but each step is simple.  It is a great way to use up frozen fruit. I used blueberries per the recipe on Katrina's site, but you could probably use frozen raspberries, blackberries, or strawberries also. The recipe is versatile and: It is delicious AND pretty AND a bit healthy too!
Here is a picture before I cut them up.

Here is a picture of the cut bars-I was surprised how easily they cut and held their shape!

Here is the recipe with my modifications. You can find the original recipe on Baking And Boys!

 

Blueberry Cream Cheese Oat Bars, adapted from Baking and Boys!

Crust and topping:

1 1/2 cups quick-cooking oats
1/2 cup all-purpose flour (whole wheat pastry flour would probably work too)
1/2 cup light brown sugar, packed
1/4 teaspoon baking soda
1/4 teaspoon salt (omit if you are using salted butter)
1/4 teaspoon cinnamon
6 tablespoons unsalted butter, melted (I used salted butter)
1/3 cup chopped walnuts or pecans  (I used chopped pecans)

Blueberry Filling:
1 2/3 cup frozen blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
1 tablespoon lemon juice

Cream Cheese Filling:

8 ounces cream cheese, softened

½ cup granulated sugar

1 large egg

1/4 teaspoon orange extract

Pinch salt

                           

Heat oven to 350. Line an 8-inch square baking pan with non-stick foil or parchment paper.

In a large bowl mix oats, flour, brown sugar, baking soda, salt, cinnamon, and nuts (or leave nuts out of the crust and add them to the crumble topping later). Add melted butter and stir with fork until evenly moistened (mixture will be crumbly). Reserve 2/3 cup crumb mixture for topping-mix nuts into this if you didn't incorporate them earlier; Press remaining mixture firmly over bottom of foil-lined pan. Bake 8 minutes to set crust.

Prepare Cream Cheese Filling:

In bowl of electric mixer, beat softened cream cheese until smooth.  Add sugar, orange extract, and salt. Beat well.  Add egg and mix until combined.  Pour filling evenly over baked crust.

Prepare fruit filling:
In a small saucepan combine blueberries, sugar, and cornstarch. Stir in lemon juice. Turn heat to medium and cook, stirring often, until mixture begins to thicken slightly (it will not be too thick) about seven minutes. Remove from heat and pour evenly over the cream cheese filling.
Sprinkle reserved crumb mixture over top. Bake 30 minutes at 350° or until top is browned and filling is bubbly (mine were done at 25 minutes). Let cool completely in pan set on a wire rack. When cool, chill for an hour before cutting. Lift foil by ends onto a cutting board and peel off foil. Cut into nine bars. Store in the refrigerator loosely covered, but serve at room temperature.