Kim's Kitchen

Lemon Blueberry Cheesecake Bars

• 1 Stick Butter, room temperature
• 12oz Cream Cheese (1.5 Sticks), room temperature
• 3/4 C. Sugar
• 2 Eggs
• 3 T. Lemon Juice
• 1/4 tsp. Lemon Extract, optional
• 3/4 C. Flour
• 2 C. Fresh Blueberries

Preheat Oven to 350

Beat together Butter, Cream Cheese & Sugar until creamy. Add Eggs, Lemon Juice & Lemon Extract. (If you want a deeper yellow color, add a few drops of yellow food coloring too.) Beat until smooth. Stir in Flour.

Gently fold in Fresh Blueberries.

Spread evenly into a 9x13 baking dish that's been sprayed with non-stick spray.

Bake uncovered for about 30 minutes.

I glaze mine with a simple mixture of Powdered Sugar, Water & Lemon Extract while they're still warm, but that is completely optional. They're amazing with or without the glaze.

These can be stored on the counter or in the fridge. If you keep them in the fridge, they'll have a firmer texture but you'll give up the sweet pop of fresh blueberries when you take a bite. Try it both ways & see what your family prefers! (We're counter people.)

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