Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 heaping Tablespoon lemon zest
  • 2 cups flour
  • 1/4 teaspoon salt
  • 2 cups fresh blueberries
  • 2 Tablespoons brown sugar
  • 2 Tablespoons lemon zest
  • 2 Tablespoons lemon juice
  • 2 8-oz packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon zest
  • 1 Tablespoon vanilla
  • 2 eggs

Instruction

  • Preheat oven to 350° and line a 9 x 13 pan with parchment paper. I sprayed my pan lightly with cooking spray just to be sure it didn't stick.
  • For the crust: Beat the butter, sugar, and lemon zest until creamy. Add the flour and salt and beat until combined. Press dough into bottom of prepared pan and bake 15 minutes.
  • For the filling: Combine blueberries with brown sugar, 2 tablespoons lemon zest, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries are just soft, 5 - 10 minutes. Set aside to cool.
  • For the cream cheese layer: Beat cream cheese, sugar, lemon zest, and vanilla together. Add in the eggs, one at a time, until combined. Scrape cream cheese mixture onto warm crust and smooth top. Dollop blueberry mixture randomly over top of cream cheese layer. Gently pull a knife tip through the top to create swirls.
  • Bake on the middle rack of the oven until filling is set, about 30-40 minutes. Cool and refrigerate for a couple hours until chilled. Slice and serve.