equipment
ingredients
Blueberry Layer
- 2 1/2 cups fresh blueberries
- 2 1/2 tsp cornstarch
- 1/2 Tbsp lemon zest
- 1 1/2 Tbsp fresh lemon juice
- 1/4 cup + 1 Tbsp brown sugar
Bottom Layer
- 1 1/4 cup all-purpose flour
- 1/2 cup + 2 Tbsp brown sugar
- 1/2 tsp baking powder
- 10 Tbsp unsalted butter chilled
- 1 egg yolk
Lemon Cream Cheese Drizzle
- 4 oz cream cheese room temp
- 1/2 cup confectioners’ sugar
- 1/8 tsp salt
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 4 to 5 Tbsp whole milk
instructions
- Preheat oven to 375˚F. Line an 8x8 pan with foil and grease with butter or cooking spray.
- In a medium bowl, toss ingredients for the blueberry layer together until the blueberries are evenly coated. Set aside.
- In a large bowl, whisk together flour, 1/2 cup brown sugar, and baking powder for the bottom layer. Using your fingers or two knives, cut in butter and yolk until combined. The texture should be like wet sand.
- Press two-thirds of the mixture into the bottom of the prepared pan. Top with the blueberry layer.
- Add 2 Tbsp brown sugar to the remaining flour mixture. Crumble this topping over the blueberry layer.
- Bake 45 minutes, or until the top is golden brown. Cool completely.
- Once the bars are cool, make the cream cheese drizzle. Beat cream cheese until fluffy, approximately 4 minutes. Add sugar and beat until fully incorporated. Add salt, lemon juice and whole milk until combined.
- Drizzle over cooled bars and slice. Serve.