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Ingredients
- 1 1/4 cup butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tbsp lemon zest
- 1/4 tsp salt
- FILLING
- 2 170-g tubs fresh blueberries, about 2 cups
- 2 tbsp brown sugar
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 2 250-g blocks cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 tbsp vanilla
- 2 eggs
Details
Servings 16
Preparation time 25mins
Cooking time 90mins
Adapted from chatelaine.com
Preparation
Step 1
PREHEAT oven to 350F. Line a 9×13-in. baking pan with parchment, letting it overhang the pan.
BEAT butter with 1/2 cup granulated sugar in a large bowl with an electric mixer on medium, until creamy. Beat in flour, 1 tbsp lemon zest and salt until combined. Press dough over bottom of prepared pan. Bake in centre of oven until edges are golden, 25 to 30 min.
COMBINE blueberries with brown sugar, 2 tbsp lemon zest and juice in a small saucepan, and set over medium. Cook, stirring occasionally, until berries are just soft, 8 to 10 min. Set aside to cool.
BEAT cream cheese with 1/2 cup granulated sugar and vanilla in large bowl with an electric mixer on medium, until smooth. Beat in eggs, 1 at a time, until combined. Scrape mixture into warm crust and smooth top. Dollop blueberry mixture all over top. Gently pull a knife tip through the top to create swirls.
BAKE in centre of oven until filling is set, about 40 min. Transfer to a rack to cool for 1 hour. Refrigerate for at least 2 hours before slicing into 16 bars.
Tip: Replace fresh blueberries with 1 1/2 cups frozen blueberries (do not thaw).
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