Ingredients
FOR THE SHORTBREAD CRUST:
Cooking spray
2 sticks (8 oz) unsalted butter, softened
1/2 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon Diamond Crystal kosher salt
FOR THE FILLING:
8-ounces full-fat Philly cream cheese, softened
1/2 cup granulated sugar
1 large egg
1/4 cup full fat sour cream
1 teaspoon vanilla extract
Juice of 1 lemon (zest first before juicing)
2 pints fresh blueberries, rinsed and dried well
FOR THE CRUMBLE TOPPING:
1 stick (4 oz) unsalted butter, melted
1/3 cup granulated sugar
1 cup all-purpose flour
Zest of 1 lemon
Pinch of Diamond Crystal kosher salt
Instructions
MAKE THE CRUST
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Preheat the oven to 350°F (177°C). Lightly spray a 9-by 13–inch (23-by 33–cm) pan with cooking spray.
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In a large mixing bowl, using a handheld electric mixer set on medium speed, or a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the flour and salt and mix until just combined.
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Press the dough into the prepared pan and bake until lightly golden, 18 to 20 minutes. Allow to cool while you prepare the filling and topping.
MAKE THE FILLING
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To a large bowl, add the cream cheese and sugar. Using a handheld electric mixer set on medium speed, or a stand mixer fitted with the paddle attachment, beat together until smooth, 1 1/2 to 2 minutes.
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Add the egg and beat until well combined. Add the sour cream, vanilla, and lemon juice, beat until the filling is smooth. Fold in the blueberries by hand with a rubber spatula.
MAKE THE CRUMB TOPPING
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In a small bowl, stir together the melted butter, sugar, flour, and lemon zest until it forms a thick, wet dough.
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Pour the filling onto the cooled crust and top with an even layer of crumb topping. I take small pieces and sprinkle them over the entire top. It always looks like I won’t have enough, but I always so. Bake until the topping is golden and the center is just set, 45 to 55 minutes.
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Allow to cool for 20 minutes at room temperature, then refrigerate for 2 hours or until thoroughly chilled. Cut into squares and devour.
Notes
CAN I USE FROZEN BLUEBERRIES IN THIS RECIPE?
Frozen blueberries can be a lifesaver in lots of baking recipes. In this case, if you’re a little short, frozen blueberries can make up part of your berries but we’d caution against using a full 3 cups. You’ll end up with a really wet and watery filling. Use at least 2 cups of fresh berries (no more than 1 cup of frozen) to maintain a firm interior. And don’t thaw your frozen berries before using—pop them into the batter right out of the freezer.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 129
