Wild blueberries are at their peak, so let’s grab some at the market and bake a delicious dessert!
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
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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.
Tip: Replace fresh blueberries with 1 1/2 cups frozen blueberries (do not thaw).
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