Categories: Dessert
Ingredients
- 1 1/4 cups plus 2 tbsp. all-purpose flour, divided
- 1 cup quick-cooking oats
- 1 2/3 cups granulated sugar, divided
- 2/3 cup salted butter, melted
- 3/4 tsp baking powder
- 2- 8 oz. packages cream cheese, softened
- 4 large eggs
- 1 tbsp. fresh lemon juice
- 1/2 tsp vanilla extract
- 2 cups fresh blueberries
- Garnish: confectioners' sugar
Directions
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eheat oven to 375. Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan.
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In a large bowl, whisk together 1 1/4 cups flour, oats, 2/3 cup granulated sugar, melted butter, and baking powder. Lightly press mixture into bottom of prepared pan.
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ke until edges of crust begin to brown, about 15 minutes. Let cool on a wire rack for 30 minutes. Reduce oven temp to 325.
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In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Add remaining 1 cup granulated sugar and remaining 2 tbsp. flour, beating until combined. Add eggs, one at a time, beating just until combined after each addition. Beat in lemon juice and vanilla. Sprinkle blueberries into prepared crust; pour cream cheese mixture onto blueberries.
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Bake until a knife inserted 1 inch from edge comes out clean and center is set, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate until cold, about 3 hours.
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Using excess parchment as handles, remove from pan and cut into bars. Garnish with confectioners’ sugar just before serving. Refrigerate in an airtight container for up to 3 days.