Homemade Blueberry Filling Directions

• Place all the ingredients into a medium sauce pan and slowly bring to a boil.
• Boil stirring constantly until thickened, about 3-5 minutes.
• Remove from heat and allow to come to room temperature.
• Chill in the refrigerator until ready to use. (Do not use the filling while it is still hot.)
• Makes 1 pint

Cheesecake Filling Directions

• Beat the cream cheese until smooth then add the butter and beat for 1-2 minutes or until combined well.
• Add the egg and vanilla extract and beat 3 minutes.
• Slowly add the powdered sugar to the bowl and beat on low until combined well. Then beat on high for 2 to 3 minutes or until light and fluffy.
• Cover bowl and chill in the refrigerator until ready to use.
• Makes about 3 cups of cheesecake filling. You'll only need 2 cups if you use an 8 x 8 inch baking pan. Either discard the leftovers or use in another recipe that will be baked.

Crust Directions

• Preheat oven to 350 F. degrees.
• Cream the butter and sugar until light and fluffy.
• Add the extract and beat until mixed in well.
• Add the flour and almond meal. Beat 3 minutes on high scrapping the bowl once.
• Spread the crust/bottom layer over the bottom of an 8 x 8 inch baking pan that has been lined with parchment paper. Cut the parchment paper long enough that there is an inch or two over hanging the sides of the pan. (perfect handles to lift the baked bars out of the pan easily!)
• Press the crust batter into the bottom of the pan and gently work it flush to the edges of the pan.
• Bake in a preheated 350 F. degree oven for 12 minutes. Remove from the oven and allow to cool completely before moving to the next step.

Cake Directions

• Cream butter and sugar together and beat on medium for 2 minutes.
• Add eggs and extract then beat an additional 2 minutes.
• Mix in the flour and almond meal, beating on low until mixed in well then increase the mixer speed to medium high and beat for 3 minutes or until light and fluffy.

Assembling and baking the Blueberry Cheesecake Bars

You will need:

• The prepared crust layer in the 8 x 8 baking pan.
• 2 cups of cheesecake filling
• ¾ to 1 cup blueberry filling
• Prepared cake batter recipe
• ¼ cup of almond slices
• 1 tablespoon granulated sugar

 Assembling directions

• When the crust has cooled spread 2 cups of cheesecake batter over the cooled crust layer in the 8 x 8 baking pan. Spread the cheesecake filling almost up to the sides of the pan staying about an inch away from the edges.
• Spread ¾ to 1 cup of the blueberry filling gently over the cheesecake layer.Drop cake batter by the tablespoon over the blueberry filling and spread with a spatula all the way to the edges of the pan.
• Sprinkle the almond slices over the top of the batter. Sprinkle the granulated sugar over the top.
• Bake in a preheated 375 F. degree oven for 34-37 minutes or until top is a golden brown and the center is firm when lightly touched.
• Remove the pan from oven and allow to cool completely then refrigerate for at least 2 hours (overnight will work also) before cutting to allow the filling to firm up.
• Remove from the refrigerator 15 minutes before serving.
• Once cool cut into 12 squares.
• If desired sift powdered sugar over each blueberry cake bar and garnish with a teaspoon of lemon curd and fresh blueberries when serving.
• Serves 12