Why recepie famous for?
Lemons and blueberries go together like spring and sunshine. They are the perfect combo and these bars are our favorite yet! This five-star lemon-blueberry pound cake still has a place in our hearts, though.
Ingredients
Cooking spray1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
2 1/2 c. all-purpose flour
1/2 tsp. kosher salt
FOR THE FILLING
2 (8-oz.) blocks cream cheese, softened
1/2 c. granulated sugar
1 large egg
1/4 c. sour cream
1 tsp. pure vanilla extract
Juice of 1 lemon
3 c. blueberries
FOR THE CRUMB TOPPING
1/2 c. (1 stick) melted butter
1/3 c. granulated sugar
1 c. all-purpose flour
Zest of 1 lemon
Instructions
Make crust: Preheat oven to 350° and grease a 9"-x-13" pan with cooking spray. In a large bowl using a hand mixer, beat butter and sugar together until light and fluffy. Add flour and salt and mix until just combined.Press into prepared pan and bake until lightly golden, 20 minutes. Let cool while making filling and crumb topping.
Make filling: In another large bowl, beat cream cheese and sugar together until no lumps remain. Add egg and beat until combined, then beat in sour cream, vanilla, and lemon juice. Fold in blueberries.
Make crumb topping: In a small bowl, mix together melted butter, sugar, flour, and lemon zest until mixture resembles wet sand.
Pour filling into cooled crust, then top with an even layer of crumb topping. Bake until topping is golden and center is just set, 40 minutes. Let cool for 20 minutes at room temperature, then refrigerate until completely chilled, 2 hours.
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