Blueberries and lemon make a perfect pair.
Ingredients
- Crust & Topping:
- 2 cups flour
- 1/2 cup sugar
- 1 cup cold butter cut into small cubes
- 1/2 tsp Salt
- Filling:
- 3 cups blueberries
- 8 oz cream cheese, softened
- 2 eggs
- 2 lemons (zest and juice)
- 3/4 cup sugar
- 1/3 flour
Directions
- For the Balsamic Blueberries
- Spray a 9x13 baking dish with nonstick spray, then set aside.
- Preheat oven to 350 degrees.
- Add flour, sugar, salt and cold butter to mixing bowl, mix until combined and crumbly. (DO NOT OVER MIX or you will have a cookie dough consistency. It should be crumbly)
- Remove 1 1/2 cups of crust mixture and set aside to top pie bars
- Take remaining mixture and firmly press into your baking dish, covering the bottom.
- Bake 10 minutes or until just firm to the touch and not brown on the sides. It will continue to bake after you add the topping.
- While crust is baking, whisk softened cream cheese and sugar until completely smooth with no lumps. Add eggs, flour, lemon juice, and lemon zest and continue to mix until fully combined.
- Gently fold in blueberries.
- When crust is ready, remove from oven and add filling, spooning over the top of the crust.
- Sprinkle with remaining crust mixture you had set aside.
- Bake 1 hour or until top is lightly browned.
- Cool 10 minutes before slicing then serve and enjoy!