Ingredients
Method
1. Prepare the Crust:
- Preheat the oven to 325°F (165°C) and line an 8x8-inch baking pan with parchment paper.
- Combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter, then press the mixture firmly into the bottom of the prepared pan.
- Beat the cream cheese and 1/2 cup of sugar until smooth, incorporate the eggs one at a time, and stir in the sour cream, lemon zest, lemon juice, and vanilla.
- Gently fold the blueberries into the batter, pour the filling over the crust, and spread it into an even layer.
- Bake for 30 to 35 minutes until the center is set, allow it to cool completely, and refrigerate for at least 4 hours.
- Slice the dessert into squares and serve chilled.
Notes
Berry Selection: I have used frozen blueberries when fresh ones weren't in season, but I always toss them in a little flour first to keep the juice from streaking through the batter.
Temperature Control: I have learned the hard way that your cream cheese must be completely soft before mixing, or you will end up with stubborn little lumps that ruin the smooth texture.
Chilling Time: While four hours is the minimum, I find these