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Blueberry and Cheese Streusel Bars

1 cup plus 1 Tbsp. butter, divided
1-1/2 cups quick cooking oats
1-1/2 cups plus 2 Tbsp. all-purpose flour, divided
1 cup packed light brown sugar
1-1/2 tsp. cinnamon, divided
1/2 tsp. baking soda
2 cups (8 oz.) Sargento® Artisan Blends® Shredded Whole Milk Mozzarella Cheese, divided
1-1/2 cups fresh blueberries
2/3 cup blueberry preserves
1 tsp. pure vanilla extract
1/2 cup chopped pecans (optional)
1-1/2 tsp. grated lemon peel

Butter bottom and sides of a 13 x 9-inch baking pan with 1 Tbsp. butter. Combine oats, 1-1/2 cups flour, brown sugar, 1 teaspoon cinnamon and baking soda in a large bowl. Cut in 1 cup butter with a pastry blender or two knives until crumbs are the size of small peas. Stir in 1 cup cheese. Press half (3 cups) of oat mixture firmly into baking dish. Bake in a preheated 375°F oven 10 minutes. Cool 5 minutes.
Combine blueberries, preserves, vanilla, remaining flour and cinnamon in a medium bowl. Stir in remaining cheese, pecans and lemon peel; mix well. Spread mixture over crust. Sprinkle remaining oat mixture over blueberry mixture. Bake 25 minutes or until topping is golden brown. Cool completely. Cut into bars.