Nutritive Information
- Calories 368
- Protein 5 g
- Carbohydrates 30 g
- Fat 26 g
- Fibre 1 g
- Sodium 247 mg
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
Instructions
- 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.
