Lemon Blueberry Cheesecake Squares

There is absolutely nothing better than wild Maine blueberries! If you live in the New England area you know what I am talking about. Small, sweet and juicy! With summer and those blueberries just around the corner I thought I would share a blueberry recipe! This recipe is a keeper for my family.  Sweet blueberries with tart lemon, not much gets better than that!

INGREDIENTS
CRUST
2 cups graham crackers crumbs
2 Tablespoons granulated sugar
1 teaspoon grated lemon zest
1/4 cup melted, unsalted butter

FILLING
2 (8 ounce) packages of cream cheese
2 eggs
2 Tablespoons lemon zest
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1 cup fresh or frozen blueberries

TOPPING
1 cup packed brown sugar
3/4 cup all purpose flour
6 Tablespoons unsalted butter

DIRECTIONS
Preheat oven to 325 degrees. Spray a 8×8 pan (9×9 would also work) with cooking spray. Combine your crust ingredients and mix well combining all the ingredients. Press mixture into the bottom of your prepared dish. Bake ten minutes, remove from oven and let cool. Meanwhile add cream cheese, eggs, 2 tablespoons lemon zest, lemon juice and sugar into your mixer and mix until the ingredients are combined and smooth. Pour filling over crust and top with blueberries. In a medium bowl combine all,of your topping ingredients into a crumble consistency and sprinkle over the filling.  Bake 40 to 50 minutes (mine took closer to 50) until topping is lightly browned and center is set. Cool one hour on a cooling rack then refrigerate for two hours or until well chilled. Cut and serve! Store in the fridge.

Enjoy!

Slightly adapted from creativesavings.com