US Highbush Blueberry Council

Instructions

1. Preheat oven to 350°F
2. Grease a 13-by 9-inch baking pan
3. Soften ½ cup of the butter and combine it with ½ cup granulated sugar in the bowl of an electric mixer
4. Beat until fluffy
5. Add 2 cups flour, the baking powder and ½ teaspoon salt
6. Beat until crumbly
7. Transfer crumbs to the baking pan and pat to make an even layer
8. Bake 10 minutes until the surface is dry but not browned
9. Meanwhile, in the same mixer bowl, beat the cream cheese, remaining ¼ cup granulated sugar, lemon zest and juice and almond extract until fluffy
10. Beat in the eggs until combined
11. When the crust has baked, spread the cheesecake mixture evenly over the top and bake 20 minutes until the cheesecake has set
12. In a medium bowl, stir together the brown sugar, remaining ¾ cup flour, the cinnamon and ¼ teaspoon salt
13. Cut the remaining ¾ cup flour
14. The cinnamon and ¼ teaspoon salt
15. Cut the remaining 6 tablespoons butter into ½-inch pieces and add to the brown sugar mixture
16. Work the butter into the mixture with a pastry blender or your fingers until uniform crumbs have formed
17. Stir in the almonds
18. When the cheesecake layer has baked, sprinkle the blueberries and crumb mixture over it and bake 20 minutes until the crumbs have browned
19. Cool to room temperature and refrigerate at least 2 hours until the cheesecake is firm before cutting into 24 bars