Lemon Blueberry Cheesecake Bars

July 18, 2015


  1. Preheat oven to 350°F
  2. Grease a 13-by 9-inch baking pan
  3. Soften 1/2 cup of the butter and combine it with 1/2 cup granulated sugar in the bowl of an electric mixer
  4. Beat until fluffy
  5. Add 2 cups flour, the baking powder and 1/2 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 1/4 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 3/4 cup flour, the cinnamon and ¼ teaspoon salt
  13. Cut the remaining 3/4 cup flour
  14. The cinnamon and 1/4 teaspoon salt
  15. Cut the remaining 6 tablespoons butter into 1/2-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

About this recipe

​Recipe courtesy of the US Highbush Blueberry Council

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  • 1/2 cup plus 6 tablespoons butter
  • 3/4 cup granulated sugar
  • 2-3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 ounces cream cheese (1-1/2 packages), softened
  • 2-1/2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup sliced blanched almonds
  • 1 cup fresh blueberries
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