Blueberry Lemon Bars

Instructions

Make the crust

Preheat the oven to 350°F (177°C). Lightly spray a 9-by 13inch (23-by 33cm) pan with cooking spray.

In a large mixing bowl, using a handheld electric mixer set on medium speed, beat the butter and sugar together until light and fluffy. Add the flour and salt and mix until just combined.

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

To a large bowl, add the cream cheese and sugar. Using a handheld electric mixer set on medium speed, beat together until smooth, 1 1/2 to 2 minutes.

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.

Make the crumb topping

In a small bowl, stir together the melted butter, sugar, flour, and lemon zest until it forms a thick, wet dough.

Pour the filling onto the cooled crust and top with an even layer of crumb topping. Bake until the topping is golden and the center is just set, 45 to 55 minutes.

Allow to cool for 20 minutes at room temperature, then refrigerate for 2 hours or until thoroughly chilled. Cut into squares and devour.

Dessert