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

1. eheat oven to 375. Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

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