1 cup blueberries, chopped
1/4 cup orange juice
2 tablespoons granulated sugar
2 teaspoons cornstarch
1 1/4 cups all-purpose flour
3/4 cup old fashioned or quick-cooking oats
3/4 cup firmly packed brown sugar
1/2 cup chopped nuts
1/2 cup butter
Cream Cheese Filling
1 (8-ounce) package cream cheese, softened
2 large eggs
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
Pre-heat oven to 350°F (175°C). Lightly grease the bottom of a 13x9x2-inch pan. Set aside.
In a small saucepan, combine blueberry chopped blueberries, orange juice, sugar and cornstarch; mix well until corn starch is dissolved. Cook over medium heat, stirring constantly until thick and bubbly, about 5 minutes. Set aside to cool slightly.
Combine all crumb mixture ingredients except butter in a large bowl; mix well. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture and press remaining firmly onto bottom of prepared baking pan. Bake for 10 minutes.
For the cream cheese filling, mix together cream cheese, eggs, sugar lemon juice and lemon peel with electric mixer on medium speed until well blended; pour into baked crust.
Spoon blueberry filling over cream cheese filling, swirl with knife to marbleize. Sprinkle reserved crumb mixture over filling.
Bake for 20 to 25 minutes or until lightly browned. Cool completely before cutting into bars.