INGREDIENTS
for the crust
1 ½ cups graham cracker crumbs (about 12 full sheets)
¼ cup granulated sugar
6 Tablespoons unsalted butter, melted
for the filling
2 – 8 oz. packages full fat cream cheese, softened to room temperature
1 large egg
1 ½ cups fresh blueberries
6 Tablespoons granulated sugar
3 Tablespoons lemon juice (1 large or 2 medium lemons)
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
METHOD
Preheat oven to 350°. Line a 9-inch square baking pan with parchment paper; allow to hang over the sides for easy removal once bars are set.
for the crust
Grind graham crackers into fine crumbs using a food processor or crush by hand. In a medium bowl, combine sugar and crumbs then stir in butter until mixture is thoroughly combined and the texture of sand. Press mixture into the bottom of the baking pan. Prebake the crust for 8-10 minutes. Remove from oven and let cool.
for the filling
In a medium bowl, blend cream cheese for 1-2 minutes on medium speed. Add egg, sugar, vanilla extract, and lemon juice and zest. Blend for 2-3 minutes until smooth. Fold in blueberries. Spoon filling evenly on top of the crust. Place in oven and bake for 30-35 minutes until top has set and edges are golden brown. Let cool for 20-25 minutes. NOTE: The top will be puffy but will settle once cooled. Once cooled, chill in the refrigerator for 3-4 hours. Lift up on the overhanging parchment paper to remove from the pan. Cut into squares, wiping the knife between each cut to ensure neat squares.
