Ingredients
Cooking spray
1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
2 1/2 c. all-purpose flour
1/2 tsp. kosher salt
2 (8-oz.) blocks cream cheese, softened
1/2 c. granulated sugar
1 large egg
1/4 c. sour cream
1 tsp. pure vanilla extract
Juice of 1 lemon
3 c. blueberries
1/2 c. (1 stick) melted butter
1/3 c. granulated sugar
1 c. all-purpose flour
Zest of 1 lemon
Preparation
Step 1Make crust: Preheat oven to 350° and grease a 9"-x-13" pan with cooking spray. In a large bowl using a hand mixer, beat butter and sugar together until light and fluffy. Add flour and salt and mix until just combined.Step 2Press into prepared pan and bake until lightly golden, 20 minutes. Let cool while making filling and crumb topping. Step 3Make filling: In another large bowl, beat cream cheese and sugar together until no lumps remain. Add egg and beat until combined, then beat in sour cream, vanilla, and lemon juice. Fold in blueberries. Step 4Make crumb topping: In a small bowl, mix together melted butter, sugar, flour, and lemon zest until mixture resembles wet sand.Step 5Pour filling into cooled crust, then top with an even layer of crumb topping. Bake until topping is golden and center is just set, 40 minutes. Let cool for 20 minutes at room temperature, then refrigerate until completely chilled, 2 hours.
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