Good morning Her View from Home friends! The summer brings out my desire to bake, which is backwards from most others as the colder months and the holidays typically make people want to bake up a storm in the kitchen. 

I love this time of year, creating baked goods for all of the summer holidays plus family picnics and gatherings. Salads, sides and desserts – that is typically what others ask you to provide at a function. And this recipe definitely fits that bill! 

This is so summery…if that is a word?! It’s sweet, fruity and delicious! This is a fabulous make ahead dessert for summer gatherings. Also, most items are pantry staples that you already have in your cupboard (besides a few fresh ingredients, of course). Even better, right?

I look forward to hearing your thoughts about this fabulous treat!

Lemon Blueberry Cheesecake Bars

All You Need:

  • ½ cup plus 6 tablespoons butter
  • ¾ cup granulated sugar
  • 2-¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 12 ounces cream cheese (1-½ packages), softened
  • 2-½ teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon almond extract
  • 2 large eggs
  • ¾ cup packed light brown sugar
  • ¾ teaspoon ground cinnamon
  • ½ cup sliced blanched almonds
  • 1 cup fresh blueberries

All You Do:

  1. Preheat oven to 350°F
  2. Grease a 13-by 9-inch baking pan
  3. Soften ½ cup of the butter and combine it with ½ cup granulated sugar in the bowl of an electric mixer
  4. Beat until fluffy
  5. Add 2 cups flour, the baking powder and ½ 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 ¼ 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 ¾ cup flour, the cinnamon and ¼ teaspoon salt
  13. Cut the remaining ¾ cup flour
  14. The cinnamon and ¼ teaspoon salt
  15. Cut the remaining 6 tablespoons butter into ½-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

Number of servings (yield): 24 bars

This recipe and image is provided to me compliments of the US Highbush Blueberry Council.

Kaiti George

Kaiti George is a Registered Dietitian and fitness enthusiast with over 10 years of experience in both fields. She is a Registered Dietitian at Hy-Vee in Kearney and also teaches a variety of group exercise classes at the Kearney YMCA. Kaiti is the proud mom of twins, Jenna and Collin. Kaiti is a member of the Academy of Nutrition and Dietetics and is a Licensed Medical Nutrition therapist through the State of Nebraska. She and her husband Tom live in Kearney with their two dogs, Joe and Murphy. Kaiti prides herself on living an active healthy lifestyle and hopes to give readers great tips and recipes to do the same!