Yes! Just add them frozen, do not thaw to keep excess moisture out of the filling.
Highly recommended. The parchment paper makes it so much easier to lift the bars out of the square pan cleanly for cutting.
Absolutely. Just use a 9×13 pan and check the bake time — you may need an extra 5-10 minutes for the larger batch.
A little wobble in the middle is normal. The filling continues to solidify as it cools. Make sure to cool completely before cutting.
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- sugar: Allows the crust dough to sweeten just right.
- Adds a fresh citrus flavor to the dough.
- Great for buttery skin
- Brings a lively citrus flavor to the filling.
- Egg:
- Preheat oven to 350°F. Combine melted butter, sugar, lemon juice, lemon zest and flour in a large bowl. Stir until well combined and a crusty dough forms.
- Set aside 1 cup of loosely packed dough for the crumb topping. Line an 8×8 square baking pan with parchment paper. Press remaining dough into an even layer in bottom of prepared pan.
- Bake the crust for 18 minutes. NOTE: After adding the filling, the baked crust will return to the oven.
- Spread the cream cheese mixture evenly over the baked crust. Sprinkle reserved crumbled dough over top.
- Top with remaining 1/2 cup fresh blueberries.
- Cool completely before removing from pan and cutting into strips.
Calories: Chapter 425kilocalories | 43gram | protein: 4gram | Fat: 28gram | No. 17gram | Polyunsaturated fats: 1gram | Monounsaturated fats: 7gram | Trans fats: 1gram | cholesterol: 100milligrams | sodium: 294milligrams | 126milligrams | fiber: 1gram | sugar: 40gram | Vitamin A: 925IU | Vitamin C: 7milligrams | 56milligrams | iron: 0.3milligrams
