Ingredients

The following ingredients have 24 Servings
  • 2 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 1/2 cups granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 stick unsalted butter (melted)
  • 1 large egg
  • 1/4 cup 2% milk
  • 8 oz. pkg. cream cheese (softened)
  • 1/4 cup unsalted butter (melted (1/2 stick))
  • 2 large eggs
  • 1 tbsp. vanilla extract
  • 2 tbsp. lemon juice
  • 3 cups powdered sugar
  • 1 1/2 cups fresh blueberries
  • 1/4 cup powdered sugar (for garnish)

Instruction

  • Preheat oven to 350°.
  • Make the crust by combining flour, granulated sugar, baking powder and salt in a large bowl.
  • Add 1 stick melted butter and stir to combine.
  • Add the egg and milk and stir to fully incorporate.
  • The mixture should be crumbly and evenly moistened.
  • Evenly press the crust mixture into a greased or sprayed 13 x 9 inch glass baking dish.
  • Press down well so the ingredients adhere together well.
  • Set aside while the topping is prepared.
  • To prepare the topping, combine softened cream cheese, ¼ cup melted butter, eggs, vanilla, lemon juice and powdered sugar and mix with electric mixer until smooth.
  • Pour topping over the prepared crust and spread to completely cover the crust.
  • Wash and pat dry the blueberries.
  • Remove any stems not removed during packaging.
  • Sprinkle the blueberries over the top of the filling.
  • Bake at 350° for 45-50 minutes.
  • The cake is done when the topping develops a light brown color.
  • The topping should not be completely set in the middle as it will firm up as the cake cools.
  • Remove the cake from the oven and cool at least 30 minutes.
  • Sprinkle heavily with powdered sugar.
  • Cut into bars.