Ingredients :
Crust
1 1/4 cup butter, room temperature
1/2 cup granulated sugar
1 heaping tbsp lemon zest
2 cups flour
1/4 tsp salt
Filling
2 cups fresh blueberries
2 tbsp brown sugar
2 tbsp lemon zest
2 tbsp lemon juice
2 – 250g blocks cream cheese, room temperature
1/2 cup granulated sugar
1 tbsp lemon zest
1 tbsp vanilla
2 eggs
Directions :
Preheat oven to 350°F. Line a 9 x 13 pan with parchment.
Combine 1 tbsp lemon zest with 1/2 cup granulated sugar and rub the zest into the sugar with your fingers to infuse the sugar with lemon. Beat butter with the granulated sugar and lemon zest in a large bowl on medium speed until creamy. Beat in flour and salt until combined. Press dough into bottom of prepared pan and bake until edges are golden, 25 – 30 minutes.
Combine blueberries with brown sugar, 2 tbsp lemon zest, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries are just soft, 5 – 10 minutes. Set aside to cool.
Combine 1 tbsp lemon zest with 1/2 cup granulated sugar and rub the zest into the sugar with your fingers to infuse the sugar with lemon. Strain the sugar to remove the zest. Beat cream cheese with the lemon infused sugar and vanilla in a large bowl on medium speed until smooth. Beat in eggs, one at a time, until combined.
Scrape cream cheese mixture onto warm crust and smooth top. Dollop blueberry mixture randomly over top of cream cheese layer. Gently pull a knife tip through the top to create swirls.
Bake in centre of oven until filling is set, about 40 min. Cool. Enjoy.
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